Braised Chicken Thighs

Name: Braised Chicken Thighs with Potatoes and Carrots
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 8 bone-in, skin-on chicken thighs (about 3 lbs); Salt, to taste; Freshly ground black pepper, to taste; 3 tbsp olive oil; 3 large carrots, chopped into large pieces; 1.5 lbs baby potatoes; 2 medium yellow onions, cut into wedges; 1 head garlic, cloves smashed; 1 tbsp Italian seasoning; 1 tsp smoked paprika; 1 (16.9 oz) carton chicken bone broth; 2 bay leaves

Braised chicken thighs are a one-pot comfort meal featuring tender bone-in chicken simmered with potatoes, carrots, and onions in a savory broth. This weeknight-friendly dish delivers rich, fall-apart meat and perfectly cooked vegetables in a single pan.

🌍American 🏷️Braised chicken 🏷️Chicken thighs 🏷️One-pot meal 🏷️Comfort food Dutch oven

🏷️

🏷️Potatoes

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dianakonfederatonTikTok

Total

1h

Servings

4

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by dianakonfederat

-0:00

dianakonfederatonTikTok

Ingredients

8 bone-in, skin-on chicken thighs (about 3 lbs)
Salt, to taste
Freshly ground black pepper, to taste
3 tbsp olive oil
3 large carrots, chopped into large pieces
1.5 lbs baby potatoes
2 medium yellow onions, cut into wedges
1 head garlic, cloves smashed
1 tbsp Italian seasoning
1 tsp smoked paprika
1 (16.9 oz) carton chicken bone broth
2 bay leaves

12 Ingredients

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Instructions

1
Pat chicken thighs dry and season both sides generously with salt and freshly ground black pepper.
2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
3
Carefully place the chicken thighs skin-side down in the hot oil. Sear for 4-5 minutes until the skin is golden brown and crispy.
4
Flip the chicken and briefly sear the other side. Remove the chicken from the pot and set aside on a plate.
5
While the chicken sears, prepare the vegetables. Chop the carrots into large, 1-2 inch pieces, cut the onions into large wedges, and smash the garlic cloves.
6
Add the chopped carrots, onions, and smashed garlic to the pot with the chicken drippings.
7
Add the baby potatoes to the pot.
8
Season the vegetables with Italian seasoning, smoked paprika, and more salt. Stir to combine and cook for a minute until fragrant.
9
Pour in the chicken bone broth and add the bay leaves.
10
Nestle the seared chicken thighs back into the pot, skin-side up, on top of the vegetables.
11
Bring the liquid to a simmer, then cover the pot, reduce heat to low, and let it braise for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.

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Tips & Notes

Pro tips

Sear chicken skin-side down first in olive oil over medium-high heat for 4-5 minutes to render fat and build fond—this adds depth to the broth.
Cut vegetables into large, even pieces so they cook at the same rate as the chicken without becoming mushy.
Don't skip smashing the garlic cloves; they release flavor into the broth and soften enough to eat by the end of cooking.
Check doneness at 35-40 minutes; cooking time varies based on chicken size and your pot's thickness. Thighs are forgiving and won't dry out if braised a few minutes longer.

Substitutions

Baby potatoes → red potatoes or fingerlings (cut larger pieces for longer cooking)
Italian seasoning → 1 tsp dried thyme + ½ tsp oregano + ½ tsp dried basil
Smoked paprika → regular paprika or omit for a cleaner broth

Storage & make-ahead

Store covered in the refrigerator up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if liquid has reduced.