Savory Dutch Oven Chicken Thighs with Seasonal Vegetables
If there’s one recipe that has earned a permanent spot in my weeknight dinner rotation, it’s this: tender, juicy Dutch oven chicken thighs with baby carrots and potatoes. This dish is a total comfort food win easy to prep, delicious to eat, and made all in one pot. It’s rustic, hearty, and full of flavor, which means fewer dishes and more time to spend with your loved ones.
What I adore about this recipe is how it transforms everyday ingredients into a heartwarming meal. The skin-on chicken thighs get beautifully golden and crisp, while the vegetables soak up all the savory goodness. When I serve this to my family, it’s always met with happy faces and second helpings. Whether you’re just starting out with Dutch oven cooking or you’re a seasoned home chef, this recipe is a reliable favorite.
This post may contain affiliate links. Please read our disclaimer.
Why You’ll Love This Pasta
Yes, we said pasta but this recipe is technically a chicken and veggie dish. Still, it has that same kind of cozy, comforting vibe that pasta does! Here’s why it’ll be a new go-to:
- One-pot wonder: Less cleanup, more joy.
- Packed with flavor: The searing step and slow oven bake create the ultimate savory combo.
- Family-approved: Even picky eaters love these roasted veggies and tender chicken.
- Meal-prep friendly: Great for leftovers or making ahead.
Simple Ingredients
These humble ingredients come together to create big flavor. Here’s how they each shine:
- Fresh parsley – A bright, fresh garnish to finish the dish.
- Bone-in, skin-on chicken thighs – Juicy and flavorful, the skin crisps beautifully and seals in the moisture.
- Baby carrots – Sweet and tender, they balance the savory notes perfectly.
- Baby potatoes – Hearty and satisfying, they soak up the herby chicken broth.
- Onion – Adds sweetness and depth after being sautéed.
- Garlic – Aromatic and essential for a savory base.
- Olive oil – Helps sear the chicken and build flavor in the pot.
- Dried thyme & rosemary – Classic herbs that enhance every bite.
- Salt and pepper – Simple seasonings that tie it all together.
- Chicken broth – Adds moisture and builds that irresistible sauce.
Recipe Timing and Servings
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
What is Needed
- 4 bone-in, skin-on chicken thighs
- 2 cups baby carrots
- 2 cups baby potatoes, halved
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 1 cup chicken broth
- Fresh parsley for garnish
How to Make This Dutch Oven Chicken
- Preheat your oven to 375°F (190°C).
- In a large Dutch oven, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper. Sear them skin-side down for 5–7 minutes until golden brown. Flip and cook for another 5 minutes. Remove and set aside.
- In the same pot, add sliced onion and garlic. Cook for 2–3 minutes until translucent and fragrant.
- Stir in the baby carrots and halved baby potatoes. Sauté for another 2–3 minutes.
- Return the chicken to the pot, sprinkle with thyme and rosemary, then pour in the chicken broth.
- Cover and place the Dutch oven in the preheated oven. Bake for 35–40 minutes, until chicken is cooked through and veggies are fork-tender.
- Sprinkle fresh parsley over the top and serve hot straight from the pot. Enjoy!
Top Tips
- Sear for flavor – Don’t skip the searing! It locks in moisture and creates a beautiful crust.
- Cut potatoes evenly – Halving your baby potatoes ensures they cook through at the same rate as the carrots.
- Let kids help – Little ones can help wash the veggies or sprinkle herbs for a fun, safe kitchen moment.
- Fresh herbs as garnish – Adding parsley at the end makes the dish pop both visually and flavor-wise.
- Use a meat thermometer – Make sure your chicken hits 165°F to ensure it’s safe and juicy.
Recipe Variations
- Add cream: Stir in a splash of cream at the end for a richer sauce.
- Spice it up: Add a pinch of red pepper flakes or smoked paprika for a little kick.
- Swap the veggies: Use sweet potatoes, parsnips, or green beans based on season or preference.
- Use boneless thighs: Just reduce bake time by 5–7 minutes.
Recommended Equipment
- Large enameled Dutch oven (my favorite enamel Dutch oven)
- Sharp chef’s knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Meat thermometer (this is the one I use)
Make-Ahead Tips
You can prep everything in advance! Chop veggies, season chicken, and refrigerate until ready to cook. You can also sear the chicken ahead of time and store it in the fridge for up to 24 hours before baking.
How to Store and Reheat
To store: Let leftovers cool completely. Store in an airtight container in the fridge for up to 3 days.
To reheat: Warm gently in the oven at 300°F covered, or in the microwave in 1-minute intervals. Add a splash of broth if needed to loosen the sauce.
What to Serve With This Recipe
- Warm crusty bread or rolls to soak up the broth
- A crisp green salad with vinaigrette
- Steamed green beans or peas for extra veggies
- Applesauce or cranberry relish for a hint of sweetness
Dutch Oven Chicken Thighs & Vegetables
Equipment
- 1 Large enameled Dutch oven
- 1 Sharp chef’s knife
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Wooden spoon or spatula
- 1 Meat thermometer
Ingredients
- 4 bone-in skin-on chicken thighs
- 2 cups baby carrots
- 2 cups baby potatoes halved
- 1 medium onion sliced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 1 cup chicken broth
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Sear the chicken: In a large Dutch oven, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper. Sear them skin-side down for 5–7 minutes until golden brown. Flip and cook for another 5 minutes. Remove and set aside.
- Sauté aromatics: In the same pot, add sliced onion and garlic. Cook for 2–3 minutes until translucent and fragrant.
- Add the vegetables: Stir in the baby carrots and halved baby potatoes. Sauté for another 2–3 minutes.
- Layer in flavor: Return the chicken to the pot, sprinkle with thyme and rosemary, then pour in the chicken broth.
- Bake it: Cover and place the Dutch oven in the preheated oven. Bake for 35–40 minutes, until chicken is cooked through and veggies are fork-tender.
- Garnish & serve: Sprinkle fresh parsley over the top and serve hot straight from the pot. Enjoy!
One-Pot Cooking Rocks!
Michelle
Hi, I’m Michelle, the founder, owner, author, and editor of OvenSpot. My passion for one-pot cooking commenced when I was working to prepare cafeteria lunches for school students. I am now on a mission to assist you in choosing the cooking pot or appliance you will use daily. As well as in-depth information to assist you in using and caring for your cookware and appliances.
Questions? Reach out to Michelle at [email protected]
