Georgia Pot Roast Chicken (Printable Version)

Tender chicken thighs slow-cooked with pickled onions and a savory, sweet gravy for a comforting meal.

# The Ingredients You'll Need:

→ Chicken

01 - 2.5 lbs bone-in, skinless chicken thighs

→ Vegetables & Aromatics

02 - 1 jar (16 oz) sweet pickled onions, drained (reserve 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 chicken broth
09 - 2 tbsp unsalted butter or olive oil
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

# Step-by-Step Instructions:

01 - Preheat oven to 325°F (165°C).
02 - Pat chicken thighs dry and season both sides with kosher salt and black pepper.
03 - Melt butter or heat olive oil in a large Dutch oven over medium-high heat. Sear chicken thighs until golden brown, about 3–4 minutes per side. Transfer to a plate.
04 - Reduce heat to medium. Add sliced onion, carrots, and celery to the pot and sauté until softened, approximately 4–5 minutes. Stir in minced garlic and cook for 1 minute.
05 - Return chicken to the pot. Distribute drained pickled onions evenly over and around the chicken.
06 - Whisk together reserved onion brine, chicken broth, brown sugar, Dijon mustard, Worcestershire sauce, dried thyme, and dried oregano. Pour over chicken and vegetables.
07 - Cover pot and braise in preheated oven for 2.5 to 3 hours, or until chicken is very tender.
08 - Taste sauce and adjust seasoning if needed. Garnish with fresh parsley before serving.

# Additional Tips::

01 -
  • The chicken falls apart at the slightest touch after three hours in the oven, no knife required.
  • Those sweet jarred onions transform into something complex and unexpected, nothing like what comes out of the jar.
  • You sear and forget it—minimal fussing while everything braises into silky tenderness.
02 -
  • Bone-in thighs are non-negotiable—boneless cuts won't give you the same depth or moisture, and you'll regret it halfway through.
  • Don't skip the searing step; it takes ten minutes but creates a whole dimension of flavor that braising alone cannot achieve.
03 -
  • Use an oven thermometer to verify your oven actually runs at 325°F; many run hot or cold, and it changes everything about cooking time.
  • Save a little of the braising liquid before serving—it reheats beautifully and keeps leftovers from drying out.
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