Georgia Pot Roast Chicken (Printer-friendly)

Tender chicken thighs slowly braised with sweet onions and savory gravy for a Southern comfort meal.

# Required Ingredients:

→ Chicken

01 - 2.5 lbs bone-in, skinless chicken thighs

→ Vegetables & Aromatics

02 - 1 jar (16 oz) sweet pickled onions, drained, reserving 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 (60 ml) chicken broth
09 - 2 tbsp unsalted butter or olive oil for dairy-free option
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

# How-To Steps:

01 - Preheat oven to 325°F (165°C).
02 - Pat chicken thighs dry with paper towels and season evenly with salt and pepper.
03 - In a large Dutch oven or oven-safe pot, melt butter over medium-high heat. Sear chicken thighs in batches until golden brown on both sides, about 3 to 4 minutes per side. Transfer chicken to a plate.
04 - Reduce heat to medium. Add sliced onion, carrots, and celery to the pot and sauté for 4 to 5 minutes until softened. Stir in minced garlic and cook for 1 minute.
05 - Return chicken to the pot. Scatter drained pickled onions over and around the chicken.
06 - In a small bowl, whisk together reserved onion brine, chicken broth, brown sugar, Dijon mustard, Worcestershire sauce, thyme, and oregano. Pour mixture evenly over chicken and vegetables.
07 - Cover pot with lid and transfer to oven. Braise for 2.5 to 3 hours until chicken is very tender.
08 - Taste sauce and adjust seasoning if needed. Garnish with fresh parsley before serving.

# Expert Suggestions:

01 -
  • The chicken falls apart with just a fork, no knife fighting required.
  • Sweet jarred onions do all the heavy lifting for flavor, and you probably already have a jar hiding in the pantry.
  • Its one of those set it and forget it dishes that makes you look like you tried way harder than you did.
  • No heat means even picky eaters and kids will go back for seconds without hesitation.
02 -
  • Dont skip drying the chicken before you sear it, wet skin just steams and you lose all that color and flavor.
  • If your sauce tastes flat at the end, a tiny splash more of that onion brine or a squeeze of lemon will wake it right up.
  • Check the pot halfway through, if it looks dry add a splash of broth, but mine has never needed it.
03 -
  • Use a heavy Dutch oven with a tight lid, a flimsy pot will dry out and the chicken wont cook evenly.
  • Let the chicken rest in the sauce for ten minutes after pulling it from the oven, it soaks up even more flavor that way.
  • If youre doubling the recipe, use two pots or a bigger roasting pan, crowding will steam instead of braise.
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