Braised Chicken Thighs with Root Vegetables and Thyme
Ingredients
- 6chicken thighs (bone-in, skin-on)
- 1 largeyellow onion
- 3 mediumcarrot
- 2 mediumpotato
- 4 clovesgarlic
- 1½ cupchicken broth
- 2 tablespoonolive oil
- 3 sprigsfresh thyme
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 1bay leaf
Prep
- 01
Peel and quarter 1 large yellow onion.
- 02
Peel and cut 3 medium carrots into 1 1/2-inch chunks.
- 03
Peel and cut 2 medium potatoes into 1 1/2-inch cubes.
- 04
Mince 4 cloves garlic.
Method
- 01
Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
- 02
Heat 2 tablespoons olive oil in a large heavy pot or Dutch oven over medium-high heat. Working in batches if needed, brown the chicken thighs skin-side down for 4–5 minutes until golden, then flip and brown the other side for 2–3 minutes. Transfer to a plate.
- 03
In the same pot, add the onion and cook for 3 minutes, stirring occasionally. Add the garlic and cook for 30 seconds until fragrant.
- 04
Pour in the broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. Return the chicken thighs to the pot, nestling them among the onions. Add the thyme sprigs and bay leaf.
- 05
Bring to a simmer, then cover and reduce heat to medium-low. Braise for 25 minutes.
- 06
Add the carrots and potatoes, stirring gently. Cover and continue braising for 20–25 minutes, until the vegetables are tender and a knife inserted into the thickest chicken thigh (without touching bone) comes out hot.
- 07
Taste and adjust salt and pepper as needed. Discard the thyme sprigs and bay leaf. Ladle into bowls, dividing the chicken, vegetables, and broth equally.
Spice Tips
This braise is naturally savory and mild. For subtle warmth, add 1/4 teaspoon paprika with the garlic. For deeper earthiness, try a pinch of dried oregano or rosemary alongside the thyme. A squeeze of fresh lemon juice at the end brightens the whole dish.
Leftovers keep well in the refrigerator for up to 3 days and taste even better the next day as the flavors meld. Reheat gently on the stovetop or in a 350°F oven. Bone-in, skin-on chicken thighs are inexpensive and more forgiving than breasts — they stay moist and tender during braising.