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dutch oven chicken thighs vegetables

Dutch Oven Chicken Thighs & Vegetables

Michelle
Tender, juicy Dutch Oven Chicken Thighs with baby carrots and potatoes!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Dishes
Servings 4

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!