Print

Chicken Thigh Pot Roast

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Find it online: https://recypez.com/chicken-thigh-pot-roast/

Scroll to Top