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Chicken Thigh Pot Roast

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A rich and flavorful chicken thigh pot roast, perfect for family gatherings and cozy nights at home.

Ingredients

Scale
  • 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 and season with salt and pepper.
  3. Dredge the chicken in flour, shaking off excess.
  4. Heat olive oil and butter in a large pot over medium-high heat, brown chicken for 5 minutes per side.
  5. Add the chopped onion, carrots, and celery; sauté for 4–5 minutes.
  6. Stir in minced garlic and tomato paste, cook for 1 minute.
  7. Pour in white wine to deglaze the pot; add chicken broth, thyme, rosemary, and bay leaf.
  8. Return chicken to the pot, nestle potatoes around it, cover, and transfer to the oven.
  9. Roast for 1 hour and 30 minutes.
  10. Remove from the oven, discard the bay leaf, and garnish with parsley.

Notes

For extra flavor, consider adding different herbs or using seasonal vegetables.

Nutrition

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