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Easy Dutch Oven Braised Chicken Thighs with Root Vegetables

Close-up of a perfectly seared braised chicken thighs with crispy skin, surrounded by carrots and potatoes in a savory sauce.
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Make tender, juicy braised chicken thighs in one pot with this straightforward recipe featuring root vegetables and a rich, savory sauce. This is a simple, comforting weeknight chicken dinner.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup dry white wine or extra broth
  • 2 medium carrots, peeled and cut into 1-inch pieces
  • 2 medium potatoes (like Yukon Gold), quartered
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
  2. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
  3. Sear the chicken thighs, skin-side down, until the skin is golden brown and crisp, about 5 to 7 minutes. Remove the chicken and set it aside, leaving about 1 tablespoon of rendered fat in the pot.
  4. Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Pour in the white wine (or extra broth) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
  6. Add the chicken broth, carrots, potatoes, thyme, and rosemary to the pot. Stir to combine.
  7. Nestle the seared chicken thighs back into the pot, skin-side up, ensuring the skin is mostly above the liquid level.
  8. Cover the Dutch oven and transfer it to a preheated oven at 350°F (175°C).
  9. Braise for 45 to 55 minutes, or until the chicken is fall-off-the-bone tender and the internal temperature reaches 165°F (74°C).
  10. Carefully remove the chicken and vegetables. If the sauce seems thin, place the Dutch oven back on the stovetop over medium heat and simmer until the sauce reduces slightly to your desired thickness.
  11. Serve the braised chicken thighs immediately over the vegetables with the rich savory chicken sauce spooned over top.

Notes

  • For extra crispy skin, after the braising time is complete, place the chicken thighs under the broiler for 2-3 minutes, watching closely to prevent burning.
  • This recipe works well as a one pot chicken thighs meal; serve with crusty bread to soak up the sauce.
  • You can substitute sweet potatoes for regular potatoes for a slightly sweeter flavor profile.

Nutrition

Find it online: https://completelyyummy.com/braised-chicken-thighs-easy-dutch-oven-recipe/