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
Units
Scale
- 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.
*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 Arrowroot powder 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.