Dutch Oven Chicken Thighs with Potatoes and Carrots

by OnePotWonders
Prep: 20m
Cook: 40m
poultry
Dutch Oven Chicken Thighs with Potatoes and Carrots - Image

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Ingredients
Servings:4
4bone-in chicken thighs
3/4tspsalt
3/8tsppepper
2tbspolive oil
1lbred potatoes
4carrots
1onion
3garlic
1tspdried rosemary
Nutrition Facts

Per serving

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Instructions
  1. 1

    Season and sear the chicken

    Heat the oven to 350F. Pat the chicken thighs (about 1-1/2 pounds) dry and season them with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat 1 tablespoon of the olive oil in a Dutch oven over medium-high heat and brown the thighs on both sides, a few minutes per side. Pull them out and set aside. Pour off the drippings so the vegetables don't swim in grease.

  1. 2

    Build the pan

    Cut the red potatoes into 1/2-inch cubes, slice the carrots, chop the onion, and mince the garlic. Add all of it to the same Dutch oven along with the crushed rosemary, the remaining 1 tablespoon oil, and the remaining salt and pepper. Give it a stir to coat, then nestle the chicken thighs back on top, skin side up.

  2. 3

    Cover and bake

    Cover and bake for 35 to 40 minutes, until the vegetables are fork-tender and a thermometer in the thickest thigh reads 170-175F. If you want crisp skin, pop the lid off and run it under the broiler for 2 to 3 minutes at the end.

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Dutch Oven Chicken Thighs with Potatoes and Carrots

Created by: OnePotWonders

Prep Time: 20m
Cook Time: 40m
Servings: 4

Ingredients

  • 4 bone-in chicken thighs
  • 3/4 tsp salt
  • 3/8 tsp pepper
  • 2 tbsp olive oil
  • 1 lb red potatoes
  • 4 carrots
  • 1 onion
  • 3 garlic
  • 1 tsp dried rosemary

Instructions

  1. Season and sear the chickenHeat the oven to 350F. Pat the chicken thighs (about 1-1/2 pounds) dry and season them with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat 1 tablespoon of the olive oil in a Dutch oven over medium-high heat and brown the thighs on both sides, a few minutes per side. Pull them out and set aside. Pour off the drippings so the vegetables don't swim in grease.
  2. Build the panCut the red potatoes into 1/2-inch cubes, slice the carrots, chop the onion, and mince the garlic. Add all of it to the same Dutch oven along with the crushed rosemary, the remaining 1 tablespoon oil, and the remaining salt and pepper. Give it a stir to coat, then nestle the chicken thighs back on top, skin side up.
  3. Cover and bakeCover and bake for 35 to 40 minutes, until the vegetables are fork-tender and a thermometer in the thickest thigh reads 170-175F. If you want crisp skin, pop the lid off and run it under the broiler for 2 to 3 minutes at the end.

Notes & Tips

This is the whole dinner in one pot - protein, starch, and veg - which means one thing to wash at the end. Bone-in, skin-on thighs are non-negotiable here; they stay juicy through the bake and the skin crisps up where boneless would just dry out. Red potatoes hold their shape, so don't swap in russets unless you like mush. The broiler step at the end is optional but it's the difference between fine and actually good.