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Easy Dutch Oven Braised Chicken Thighs with Root Vegetables

Close-up of a single serving of braised chicken thighs with crispy skin, served over carrots and small potatoes in rich sauce.
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Make tender, juicy braised chicken thighs in one pot with simple root vegetables. This easy Dutch oven recipe delivers rich, savory comfort food perfect for a weeknight dinner.

Ingredients

Scale
  • 8 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 pound carrots, peeled and cut into 1-inch pieces
  • 1 pound potatoes (Yukon Gold or red), quartered
  • 1 cup chicken broth
  • 1/2 cup dry white wine or extra broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Place the chicken thighs skin-side down and sear for 5 to 7 minutes until the skin is golden brown and crisp. Remove the chicken and set aside.
  3. Reduce the heat to medium. Add the chopped onion to the Dutch oven and cook for 5 minutes until softened, scraping up any browned bits from the bottom. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the carrots and potatoes to the pot. Stir to coat them with the rendered chicken fat and onion mixture.
  5. Pour in the chicken broth and white wine (if using). Add the dried thyme. Bring the liquid to a simmer.
  6. Nestle the seared chicken thighs back into the pot, skin-side up, ensuring they are mostly submerged but the skin remains above the liquid if possible.
  7. Cover the Dutch oven tightly with a lid. Transfer the pot to a preheated oven at 325 degrees Fahrenheit (160 degrees Celsius).
  8. Braise for 45 to 60 minutes, or until the chicken is fall-off-the-bone tender and the vegetables are soft.
  9. Remove the lid for the last 10 minutes of cooking if you want to crisp the skin further, though it will soften during braising.
  10. Serve the braised chicken thighs hot with the vegetables and pan sauce spooned over top.

Notes

  • For extra flavor, sear the chicken in batches to avoid overcrowding the pot.
  • If you prefer a thicker sauce, remove the chicken and vegetables halfway through cooking, bring the liquid to a boil on the stovetop, and let it reduce slightly before returning the solids to the pot.
  • This recipe works well with bone-in, skin-on thighs for the richest flavor and texture.

Nutrition

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