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One-Pot Crispy Skin Braised Chicken Thighs with Root Vegetables

Close-up of perfectly cooked braised chicken thighs with crispy, seasoned skin resting on a bed of root vegetables.
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Make tender, juicy chicken thighs with crispy skin in one pot. This recipe uses root vegetables for a complete, comforting weeknight dinner.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large onion, chopped
  • 3 carrots, peeled and cut into 1-inch pieces
  • 1 pound small potatoes, halved or quartered
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup dry white wine or extra broth
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme

Instructions

  1. Pat the chicken thighs completely 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 in the hot oil. Sear for 6 to 8 minutes until the skin is deep golden brown and crispy. Remove the chicken and set aside, leaving the rendered fat in the pot.
  3. Reduce the heat to medium. Add the chopped onion and cook for 4 minutes until softened. Add the carrots and potatoes and cook for 5 minutes, stirring occasionally.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Whisk together the chicken broth, white wine (or extra broth), Dijon mustard, and thyme. Pour this liquid into the pot, scraping up any browned bits from the bottom.
  6. Return the seared chicken thighs to the pot, nestling them skin-side up among the vegetables. The skin should remain above the liquid level as much as possible.
  7. Bring the liquid to a simmer on the stovetop. Cover the Dutch oven tightly with a lid.
  8. Transfer the Dutch oven to a preheated oven at 350°F (175°C). Braise for 40 to 50 minutes, or until the chicken is cooked through and tender.
  9. Remove the lid for the last 10 minutes of cooking if you want to crisp the skin slightly more, being careful not to burn it.
  10. Serve the chicken immediately over the vegetables with the pan sauce spooned over top.

Notes

  • Drying the skin thoroughly before searing is key to achieving crispiness.
  • If you do not have a Dutch oven, use an oven-safe skillet with a tight-fitting lid.
  • For a richer sauce, add 1 tablespoon of tomato paste when cooking the onions.

Nutrition

Find it online: https://cookerykings.com/braised-chicken-thighs-one-pot-crispy-skin-recipe/