Georgia pot roast chicken (Print Version)

Tender chicken thighs braised with sweet onions and savory herbs in a Southern-inspired style.

# What You'll Need:

→ Chicken

01 - 2.5 lbs bone-in, skinless chicken thighs

→ Vegetables & Aromatics

02 - 1 jar (16 oz) 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 (60 ml)
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 Make:

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 large Dutch oven over medium-high heat. Brown chicken thighs 3–4 minutes per side until golden, then transfer to a plate.
04 - Reduce heat to medium. Add sliced onion, carrots, and celery to the pot; cook for 4–5 minutes until softened. Stir in minced garlic and cook 1 minute more.
05 - Return chicken to the pot. Evenly distribute drained pickled onions over and around the chicken.
06 - In a small bowl, whisk reserved onion brine, chicken broth, brown sugar, Dijon mustard, Worcestershire sauce, dried thyme, and dried oregano. Pour over chicken and vegetables.
07 - Cover pot with lid and braise in oven for 2.5 to 3 hours until chicken is very tender.
08 - Adjust seasoning to taste. Garnish with fresh parsley before serving.

# Expert Tips:

01 -
  • The sweet jarred onions melt into the gravy and give it a gentle tang without any spice.
  • Its almost entirely hands-off once it goes into the oven, leaving you free to do anything else.
  • The chicken falls apart with a fork and soaks up every bit of that rich, buttery sauce.
02 -
  • Don't skip searing the chicken, those caramelized bits on the bottom of the pot become the backbone of your gravy.
  • If the sauce tastes flat at the end, a splash more of the onion brine or a squeeze of lemon juice will wake it right up.
  • Let the pot rest for 10 minutes before serving so the sauce thickens slightly and clings to everything.
03 -
  • Use bone-in thighs instead of boneless, the bones add richness to the sauce and keep the meat from drying out.
  • Taste the pickled onions before you add them, some brands are sweeter than others and you may want to adjust the brown sugar accordingly.
  • If you can't find jarred sweet pickled onions, use pearl onions packed in a sweet brine or even pickled cipollini.
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