How to make Dutch Oven Chicken Thighs and Vegetables
This flavorful one-pot meal is high in protein, fiber, and vitamins A and C. Chicken thighs are higher in fat than chicken breasts, but this makes them a juicier protein option and less likely to dry out. Braising before roasting makes the chicken crispy on the outside and seals in the flavor and juices on the inside. The sautéed vegetables get a head-start on the stovetop before making their way to the oven allowing them to be cooked to perfection.
If you don’t have an oven-safe pot, you can start the recipe in a regular pot then place the chicken, carrots, and onions into a roasting pan. Make it your own by using other vegetables if you’re not a fan of carrots or onions. Serve this easy comfort meal with a side of potatoes and enjoy!
- 2 T extra virgin olive oil, divided
- 6 chicken thighs
- 6 medium carrots, chopped
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons salt, divided
- 2 teaspoons pepper, divided
- 2 teaspoons garlic powder, divided
- 2 teaspoons onion powder, divided
- Heat oven to 350°F.
- Rinse chicken thighs under cold water and pat dry. Season both sides of chicken thighs with 1 teaspoon each of salt, pepper, garlic, and onion powder.
- On stovetop, heat 1 tablespoon of olive oil in a Dutch oven over medium heat.
- When oil starts to simmer, add chicken skin side first to Dutch oven and cook for 3-5 minutes or until golden brown. Flip chicken and sear for another 3 minutes.
- Remove chicken from Dutch oven and set aside.
- Add remaining olive oil to Dutch oven and carrots and onions. Season with 1 teaspoon each of salt, pepper, garlic, and onion powder.
- Sauté vegetables for 8-10 minutes.
- Place lid on Dutch oven and bake for 30-35 minutes or until internal temperature of chicken is 170°F and vegetables are tender.
- Serve with mashed potatoes and gravy.