How to make Dutch Oven Chicken Thighs and Vegetables
This hearty one-pot meal is packed with protein, fiber, and essential vitamins A and C. Chicken thighs, while slightly higher in fat than chicken breasts, stay juicy and flavorful, making them a delicious protein choice. Braising before roasting creates a crispy exterior while locking in moisture and rich flavor. The sautéed vegetables get a head start on the stovetop before finishing in the oven, ensuring perfect tenderness.
No oven-safe pot? No problem! Start the recipe in a regular pot, then transfer the chicken, carrots, and onions to a roasting pan. Feel free to customize with your favorite vegetables for a meal that suits your taste!
Ingredients
4 servings
- 2 T extra virgin olive oil, divided
- 6 chicken thighs
- 2 cloves garlic, chopped
- 1 medium yellow onion, chopped
- 6 carrots, chopped or 1 lb baby carrots
- 3 cups broccoli florets
- 1 lb baby gold potatoes
- 2 teaspoons salt, divided
- 2 teaspoons pepper, divided
- 2 teaspoons garlic powder, divided
- 2 teaspoons onion powder, divided
Directions
- Heat oven to 350°F.
- Rinse chicken thighs under cold water and pat dry. Season both sides of chicken thighs with 1 teaspoon 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 and vegetables to Dutch oven. Season with 1 teaspoon of salt, pepper, garlic, and onion powder.
- Sauté vegetables. Cover and cook for 10 minutes.
- Add chicken back to Dutch oven.
- 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 warm and enjoy!
