Georgia Southern Pot Roast Chicken (Printable)

Slow-braised chicken thighs with sweet onions and fragrant herbs in a rich savory sauce.

# What You'll Need:

→ Chicken

01 - 2.5 lbs bone-in, skinless chicken thighs

→ Vegetables & Aromatics

02 - 1 (16 oz) jar sweet pickled onions, drained (reserve 2 tbsp brine)
03 - 4 cloves garlic, minced
04 - 2 medium carrots, peeled and sliced
05 - 2 ribs celery, sliced
06 - 1 small yellow onion, thinly sliced

→ Sauce & Seasonings

07 - 2 tbsp reserved onion brine
08 - 1/4 cup chicken broth
09 - 2 tbsp unsalted butter or olive oil
10 - 2 tbsp brown sugar
11 - 1 tbsp Dijon mustard
12 - 1 tbsp Worcestershire sauce
13 - 1 tsp dried thyme
14 - 1/2 tsp dried oregano
15 - 1 tsp kosher salt
16 - 1/2 tsp black pepper

→ Optional Finishing

17 - 2 tbsp fresh parsley, chopped

# How-To:

01 - Set oven temperature to 325°F (165°C).
02 - Pat chicken thighs dry and season evenly with kosher salt and black pepper.
03 - Heat butter or olive oil in a Dutch oven over medium-high heat. Sear chicken thighs until golden brown, about 3–4 minutes per side. Remove and set aside.
04 - Reduce heat to medium. Add sliced onion, carrots, and celery to the pot; cook until softened, approximately 4–5 minutes. Stir in minced garlic and sauté another minute.
05 - Return chicken to the pot. Distribute drained pickled onions evenly over and around the chicken.
06 - Whisk together reserved onion brine, chicken broth, brown sugar, Dijon mustard, Worcestershire sauce, dried thyme, and oregano. Pour mixture over chicken and vegetables.
07 - Cover pot with lid and place in preheated oven. Cook for 2.5 to 3 hours until chicken is tender.
08 - Check seasoning of sauce; adjust if necessary. Garnish with chopped fresh parsley before serving.

# Expert Advice:

01 -
  • It practically cooks itself once you get it in the oven, leaving you free to do absolutely anything else for three hours.
  • The sweetness from the onions and brown sugar makes it comforting without being heavy or spicy, so even picky eaters ask for seconds.
  • Chicken thighs stay juicy and pull-apart tender in a way that chicken breasts never could, and the sauce soaks into everything.
  • You only dirty one pot, and somehow that pot cleans up easier than youd think after all that braising.
02 -
  • Dont skip patting the chicken dry before searing, wet skin wont brown and youll miss out on all that flavor.
  • If your sauce tastes too sweet at the end, a small splash of vinegar or lemon juice will bring it back into balance.
  • Resist the urge to check on it constantly, just let the oven do its work and trust the process.
03 -
  • If you want a thicker gravy, pull the chicken out when its done, simmer the sauce uncovered on the stovetop for 10 minutes, or whisk in a cornstarch slurry until it coats the back of a spoon.
  • Searing the chicken in batches instead of crowding the pot makes all the difference in getting a real golden crust that adds flavor to the whole dish.
  • Use a heavy Dutch oven with a tight-fitting lid, it keeps the heat steady and the moisture locked in so everything braises evenly.
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