Georgia Pot Roast Chicken (Printable)

Tender chicken thighs braised with sweet onions and savory herbs, perfect for comforting family dinners.

# What You'll Need:

→ Chicken

01 - 2.5 lbs bone-in, skinless chicken thighs

→ Vegetables & Aromatics

02 - 16 oz jar sweet pickled onions, drained (reserve 2 tbsp brine)
03 - 4 cloves garlic, minced
04 - 2 medium carrots, peeled and sliced
05 - 2 ribs celery, sliced
06 - 1 small yellow onion, thinly sliced

→ Sauce & Seasonings

07 - 2 tbsp reserved onion brine
08 - 1/4 cup chicken broth
09 - 2 tbsp unsalted butter or olive oil
10 - 2 tbsp brown sugar
11 - 1 tbsp Dijon mustard
12 - 1 tbsp Worcestershire sauce
13 - 1 tsp dried thyme
14 - 1/2 tsp dried oregano
15 - 1 tsp kosher salt
16 - 1/2 tsp black pepper

→ Optional Finishing

17 - 2 tbsp fresh parsley, chopped

# Directions:

01 - Preheat oven to 325°F.
02 - Pat chicken thighs dry and season evenly with kosher salt and black pepper.
03 - Heat butter or olive oil in a large oven-safe pot over medium-high heat. Brown chicken thighs 3–4 minutes per side until golden. Remove and set aside.
04 - Reduce heat to medium. Add sliced onion, carrots, and celery to the pot and cook until softened, about 4–5 minutes. Stir in minced garlic and cook 1 minute more.
05 - Return chicken to pot, arranging evenly. Scatter drained pickled onions over and around chicken.
06 - Combine reserved onion brine, chicken broth, brown sugar, Dijon mustard, Worcestershire sauce, dried thyme, and oregano. Pour over chicken and vegetables.
07 - Cover pot and transfer to oven. Braise for 2.5 to 3 hours until chicken is very tender.
08 - Adjust seasoning to taste. Garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • It turns cheap chicken thighs into something that tastes like you spent all day fussing over it.
  • The sweet jarred onions do half the work for you, adding flavor without any chopping or crying.
  • You can walk away for hours and come back to tender, fall-apart chicken with almost no effort.
  • It's mild enough for picky eaters but rich enough to feel like comfort food done right.
02 -
  • Don't skip the searing step, that golden crust on the chicken adds a layer of flavor you can't get any other way.
  • If your gravy seems thin after braising, just pull the chicken out and simmer the sauce uncovered on the stove for 10 minutes until it reduces.
  • Use a heavy pot with a tight lid or the liquid will evaporate too fast and the chicken won't get tender.
  • Let the chicken rest in the pot for a few minutes before serving so the juices settle and the meat stays moist.
03 -
  • If you can only find chicken thighs with skin, leave it on during searing for extra flavor, then peel it off before serving if you want to cut the fat.
  • Don't open the oven door to check on it too often, you'll lose heat and slow down the braising process.
  • For a thicker, glossier gravy, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the pot after you pull the chicken out, then simmer for a few minutes until it coats the back of a spoon.
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