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Chicken Thigh Pot Roast

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A comforting chicken pot roast filled with savory flavors and tender vegetables, perfect for family gatherings.

Ingredients

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  • 6 pieces chicken thighs, bone-in and skin-on
  • 1 tablespoon all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 large onion, chopped
  • 4 medium carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/2 cup dry white wine
  • 2 cups chicken broth
  • 2 teaspoons fresh thyme leaves
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 4 medium potatoes, peeled and quartered
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat the oven to 325°F (163°C).
  2. Pat the chicken thighs dry with paper towels and season evenly with salt and pepper.
  3. Dredge the chicken lightly in flour, shaking off any excess.
  4. In a large ovenproof pot or Dutch oven, heat olive oil and butter over medium-high heat until shimmering.
  5. Add chicken thighs skin-side down and brown for 5 minutes per side; transfer chicken to a plate.
  6. Add onion, carrots, and celery to the pot and sauté for 4–5 minutes until softened.
  7. Stir in garlic and tomato paste and cook for 1 minute.
  8. Pour in white wine to deglaze, scraping up browned bits from the bottom.
  9. Add chicken broth, thyme, rosemary, and bay leaf. Bring to a simmer.
  10. Return chicken to the pot and nestle potatoes around the thighs.
  11. Cover and transfer to the oven. Roast for 1 hour and 30 minutes.
  12. Remove from oven, discard the bay leaf, garnish with parsley, and serve hot.

Notes

For best results, avoid rushing the browning step to develop richer flavors.

Nutrition

Find it online: https://ameliasweets.com/2026/05/20/chicken-thigh-pot-roast/

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