This Dutch Oven Chicken Thighs recipe has tender chicken thighs with a variety of vegetables roasted right along with the chicken. You can skip the gravy and drizzle the delicious, savory pan juices right over the chicken for a very easy, tasty dinner.
Why this recipe is just so good...
- This is an easy weeknight meal. The bone in chicken thighs are seared and braised in a Dutch oven and are ready in just about 30-40 minutes. And your side vegetables bake right alongside. You can also another large, heavy, oven safe pot instead of the Dutch oven.
- The seasonings and drippings from the chicken make an amazingly savory pan sauce. It's much lighter than gravy but is full of flavor.
- Meals that cook in one pot are my favorite! A simple recipe and easy clean up is the way to go!! If you love one pot meals too, try my other Dutch oven recipes like Dutch oven chicken breasts, Dutch oven corned beef or Dutch oven Turkey Breast, Pork Tenderloin or Roast Beef.
Recipe Ingredients
You will need the following ingredients to make chicken thighs in a Dutch oven:
- Carrots
- Onion
- Radishes
- Tomatoes
- Butter
- Bay leaves
- Chicken broth (not pictured)
- Fresh herbs-rosemary, thyme, sage
- Salt, pepper, garlic powder, saffron, celery salt or poultry seasoning
Ingredient Notes
Bone in, skin on chicken thighs are used in this recipe. You can substitute boneless chicken thighs. Adjust the time since they will cook a bit quicker.
Mix up your choice of vegetables. Zucchini, brussels sprouts, squash, green beans and peas can be substituted for the carrots etc. Just make sure they are about the same size so that they cook at same time.
If you'd like more spice, adjust the seasonings and add some cayenne pepper or smoky paprika.
How to make Dutch Oven Chicken Thighs
Combine seasonings and rub all over the skin of the chicken thighs.
Heat 1 tablespoon butter in a Dutch oven or other large oven safe pot over medium flame. Brown both sides of the chicken. Remove to platter. Leave any drippings in the pot and pour in remaining butter.
Saute' the vegetables for about 2 minutes until lightly browned.
Return chicken to pot, add fresh herbs and chicken stock. Place the lid on Dutch oven and braise for 20 minutes in a 400°F oven. Remove the lid and cook another 10 minutes. Test the chicken thighs with a meat thermometer. When it registers 165°F, the chicken is done.
Remove chicken to a platter and serve with vegetables and pan juices.
Cooking Tips
- Make sure the chicken thighs are patted dry with a paper towel before seasoning. This will help the spices stick to the skin. Also, if the chicken is too damp, it will steam instead of roasting.
- If you don't have a Dutch oven pot, you can use a casserole or baking dish. Just brown the chicken and vegetables in a skillet on the stovetop and transfer everything to the dish. Cover with aluminum foil for the first part of cooking, then remove the foil for the last few minutes to brown the chicken a bit more.
- If you do want to make gravy, pour the pan juices into a measuring cup, add enough chicken broth to equal 2 cups and stir in 2 tablespoons cornstarch or flour. Press out any lumps. Pour into a small saucepan, bring to a low boil. Simmer for 1-2 minutes to thicken.
Frequently Asked Questions
Since the thigh is a dark meat, either temperature will work. The thigh should be juicy on the bone, with 400°F it takes about 10 minutes less to cook than 350°F. However, 400°F might be too high for chicken breasts since the white meat tends to be drier.
Unless you are using the broiler in the oven, I wouldn't recommend the top rack for cooking chicken pieces.
The middle rack is the best since the heat can circulate throughout the oven more evenly.
The bottom rack is closer to the heat source and might be too hot to cook the chicken. When I use a Dutch oven or other larger pot, I place the top rack on the highest selection so the Dutch oven can cook at the more middle section.
In general, it has usually been stated that if you want juicer chicken, then you should cover the pot. Honestly, the chicken is not cooking or braising for that long to make much of a difference of whether you cover the pot or not. I tend to cover the chicken for most of the cooking time and uncover the pot for the last 10 minutes or so. As always the meat thermometer is the best tool to prevent any overcooking and drying out of the meat.
If you tried this recipe and liked it, I'd love if you gave it a 5 star rating. This tells me what you like and want to see more of. Thank you!
Here are more Dutch oven recipes to try!
Dutch Oven Chicken Thighs and Vegetables
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Bake
- Cuisine: American
Description
Serve these Dutch Oven chicken thighs for dinner tonight! This one pot meal is easy and delicious, full of flavor and lots of healthy vegetables.
Ingredients
- 4 bone in, skin on chicken thighs (about 2 pounds)
- 2 tablespoons butter
- 1 onion, sliced
- 1 cup sliced carrots *
- 1 cup quartered cherry tomatoes*
- 1 cup radishes, quartered*
- 1 cup low sodium chicken stock or broth
- 2 bay leaves
- 1 teaspoon salt and pepper
- 2 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon celery salt
- 2 sprigs of fresh rosemary, thyme, sage (optional)*
Instructions
- Combine all ground seasonings and rub into the skin of chicken thighs.
- Heat 1 tablespoon butter in a Dutch oven over medium heat.*
- Place seasoned chicken in pot and lightly brown both sides of chicken thighs. Remove to a platter.
- Melt the remaining tablespoon of butter and cook vegetables for a few minutes until lightly browned.
- Return chicken to pot, place fresh herbs in pot and pour chicken stock over chicken.
- Cover Dutch oven and place in a preheated 400°F oven and cook for 20 minutes. Remove lid and continue cooking for another 10 minutes or so. Test the thighs with a meat thermometer and if it registers 165°F, they are done. If not, cook a few minutes long.
- Remove chicken to platter, drizzle with pan juices and serve with roasted vegetables.
Notes
*Instead of a Dutch oven, you can use another large, oven safe pot or skillet.
*Make sure the vegetables are cut in similar sizes and not large chunks. This way they will be done the same time as the chicken thighs.
*If you don't have fresh herbs, just add an extra teaspoon of any ground herbs that you like.
*Gravy lovers can add about 1 tablespoon of cornstarch or flour to the pan juices. After you have removed the chicken and vegetables, stir in the cornstarch and press out any lumps. Bring to a boil, then lower to a simmer for a minute or two until thickened. Or you can add chicken broth to equal 2 cups and use 2 tablespoons cornstarch or flour to make a larger amount of gravy.
Kevin says
Easy and awesome.
Deb Belsha says
Glad you liked it. Thanks for the rating.
Percysowner says
Question:1 teaspoon celery. Celery seed? Celery salt?
Deb Belsha says
Celery seed would be preferred. But I've found many people only have celery salt. Either would work in this recipe.
Carolyn Nickle says
very nice flavours and easily adaptable for what you have on hand. Thank you
Deb Belsha says
Thank you, so glad you liked it.
Anna says
Thank you for a simple and adaptable delicious recipe!
Deb Belsha says
So glad you enjoyed!
Carol says
This chicken was the best. I loved all the flavor and it was so easy!