Description
A hearty and flavorful dish featuring tender chicken thighs slow-cooked with vegetables and herbs.
Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 cup chicken broth
- 1 tbsp tomato paste
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Heat olive oil in a large oven-safe pot over medium heat.
- Season chicken thighs with salt and pepper, then sear until golden brown, about 4 minutes per side. Remove and set aside.
- In the same pot, sauté onion, carrots, celery, and garlic until softened, about 5 minutes.
- Stir in thyme, rosemary, chicken broth, and tomato paste.
- Return chicken to the pot, cover, and bake for 45 minutes or until chicken is fully cooked.
- Serve hot.
Notes
- Use bone-in, skin-on thighs for the best flavor.
- Add potatoes for a more filling meal.
- Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 thigh with vegetables
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
Keywords: chicken thigh pot roast, easy dinner, comfort food