... Print

Easy One-Pot Braised Chicken Thighs with Root Vegetables

A single serving of tender braised chicken thighs with crispy skin, served over potatoes and carrots in a savory sauce.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make tender, juicy braised chicken thighs in one pot with simple ingredients like root vegetables. This recipe delivers rich, savory comfort food flavor perfect for a weeknight dinner.

Ingredients

Scale
  • 8 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup water
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 medium carrots, peeled and cut into 1-inch pieces
  • 3 medium potatoes, cut into 1-inch pieces

Instructions

  1. Season the chicken thighs 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 aside.
  4. Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Pour in the chicken broth and water, scraping up any browned bits from the bottom of the pot. Add the dried thyme. Bring the liquid to a simmer.
  6. Return the chicken thighs to the pot, nestling them into the liquid, skin-side up if possible.
  7. Arrange the carrots and potatoes around the chicken.
  8. Cover the pot tightly and transfer it to a preheated oven at 350°F (175°C).
  9. Braise for 45 to 60 minutes, or until the chicken is fall-off-the-bone tender and the vegetables are soft.
  10. Remove the chicken and vegetables. If you prefer a thicker sauce, simmer the remaining liquid on the stovetop for a few minutes until it reduces slightly to create a simple gravy.
  11. Serve the braised chicken thighs over the vegetables, spooning the pan juices over everything.

Notes

  • For extra crispy skin, you can briefly place the chicken under the broiler for 2-3 minutes after braising, watching carefully to prevent burning.
  • This recipe works well with bone-in, skin-on chicken thighs for the best flavor and texture.
  • If you do not have an oven, you can simmer this covered on the stovetop over low heat for about 1 hour and 15 minutes.

Nutrition

Find it online: https://carlacooking.com/braised-chicken-thighs-easy-one-pot-recipe/