Why this fits a family on a budget
Güveç is Turkey's answer to the beloved Central European tradition of slow-braising meat and vegetables together in one vessel — here, paprika-crusted chicken thighs roast over chickpeas and potatoes in a rich tomato broth that echoes the warming, sauce-forward soul of chicken paprikash. It is a true one-pot weeknight workhorse: minimal cleanup, fully hands-off oven time, and a dramatic pot you can carry straight from oven to table.
• 4 pieces bone-in skin-on chicken thighs
• 1 large yellow onion
• 5 cloves garlic cloves
• 1 medium zucchini
• 0.75 lb yukon gold potatoes
• 15 oz canned chickpeas
• 14 oz canned diced tomatoes
• 3 tbsp tomato paste
• 1 cup low-sodium chicken broth
• 2 tbsp olive oil
• 2 tsp sweet paprika
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 0.5 tsp ground coriander
• 0.5 tsp dried thyme
• 1.5 tsp kosher salt
• 0.5 tsp black pepper
• 2 whole bay leaves
• 1 whole fresh lemon
• 0.33 cup fresh parsley
• 1 loaf crusty bread
1. Preheat your oven to 400°F with a rack in the middle position.
2. Pat the chicken thighs completely dry with paper towels — this is critical for a good sear. Season all over with 1 tsp kosher salt, 1/4 tsp black pepper, 1 tsp sweet paprika, and the smoked paprika.
3. Cut the potatoes into 3/4-inch chunks (no need to peel). Slice the zucchini into 3/4-inch half-moons. Dice the onion into 1/2-inch pieces. Thinly slice the garlic. Drain and rinse the chickpeas.
4. Heat olive oil in a large oven-safe Dutch oven or deep braiser over medium-high heat until the oil just begins to smoke. Place chicken thighs skin-side down and sear without moving for 6–7 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the other side for 2 minutes. Transfer chicken to a plate, leaving all drippings in the pan.
5. Reduce heat to medium. Add the diced onion to the drippings and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the sliced garlic and tomato paste and cook, stirring constantly, for 1 minute until the paste turns a shade darker and smells slightly caramelized.
6. Stir in the remaining 1 tsp sweet paprika, cumin, coriander, and dried thyme. Cook 30 seconds until fragrant.
7. Add the canned diced tomatoes (with their juices), chicken broth, remaining 0.5 tsp salt, and 0.25 tsp black pepper. Stir to combine and scrape up any browned bits from the bottom of the pot — this is flavor.
8. Add the potato chunks and chickpeas to the pot and stir to coat in the sauce. Nestle the seared chicken thighs on top, skin-side up, so the skin stays above the liquid and will crisp in the oven. Tuck in the bay leaves. The liquid should come about halfway up the chicken; add a splash more broth if needed.
9. Transfer the uncovered pot to the preheated 400°F oven and cook for 25 minutes. After 25 minutes, add the zucchini half-moons by sliding them into the sauce around the chicken. Continue roasting uncovered for another 8–10 minutes, until the chicken skin is deeply caramelized and crispy, the potatoes are fork-tender, and the sauce is reduced and thick.
10. Remove from the oven. Discard the bay leaves. Squeeze half the lemon over the entire dish and taste the sauce, adjusting salt if needed. Chop the parsley and scatter over the top. Cut the remaining lemon half into wedges for serving. Bring the pot straight to the table with crusty bread for sauce-soaking.
Contains: gluten. Always double-check labels for your household's allergies.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.