Georgia Pot Roast Chicken (Printable)

Tender chicken thighs slowly braised with sweet onions and savory herbs in a comforting Southern style.

# Components:

→ 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 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

# Directions:

01 - Set the oven to 325°F (165°C) to prepare for braising.
02 - Pat chicken thighs dry with paper towels and season evenly with salt and pepper.
03 - Melt butter in a large Dutch oven over medium-high heat. Sear chicken thighs in batches, about 3–4 minutes per side, until golden brown. Remove and set aside.
04 - Lower heat to medium. Add sliced onion, carrots, and celery to the pot and sauté for 4–5 minutes until softened. Stir in garlic and cook for 1 additional minute.
05 - Return chicken to the pot and evenly distribute drained pickled onions over and around the chicken.
06 - Whisk together reserved brine, chicken broth, brown sugar, Dijon mustard, Worcestershire sauce, thyme, and oregano. Pour the mixture over the chicken and vegetables.
07 - Cover the pot and transfer to oven. Braise for 2.5 to 3 hours, or until chicken is very tender.
08 - Adjust seasoning if necessary. Garnish with fresh parsley prior to serving.

# Expert Advice:

01 -
  • The chicken falls apart at the mere suggestion of a fork, no knife required.
  • Those sweet jarred onions do the heavy lifting—your house smells incredible with almost no fuss.
  • It's naturally gluten-free and can easily be made dairy-free, so you're not stressing about accommodating guests.
  • Three hours of braising means you can prep, then mostly ignore it while you handle other things.
02 -
  • Do not skip searing the chicken—those browned bits create a depth of flavor that braising alone cannot replicate.
  • If your gravy ends up too thin after cooking, remove the chicken and simmer the sauce uncovered for 10 minutes, or stir a slurry of cornstarch and water into the hot liquid to thicken it fast.
  • Taste before serving—the sauce will develop flavor as it cooks, and you may want more of something; trust your palate.
03 -
  • Use a Dutch oven that conducts heat evenly, like cast iron or enameled cast iron—it makes a measurable difference in how the chicken cooks.
  • If you can find artisanal jarred onions from a specialty store, they often taste fresher and more nuanced than mass-market versions, and it shows in the final dish.
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