Georgia Pot Roast Chicken (Printable)

Tender chicken thighs braised with sweet onions and herbs in a savory Southern-style dish.

# 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 garlic cloves, minced
04 - 2 medium carrots, peeled and sliced
05 - 2 celery ribs, 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

# Method:

01 - Preheat oven to 325°F (165°C).
02 - Pat chicken thighs dry and season evenly 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 in batches until golden brown, about 3–4 minutes per side. Remove and set aside.
04 - Reduce heat to medium. Add sliced onion, carrots, and celery to the pot and sauté for 4–5 minutes until softened. Stir in minced garlic and cook for 1 minute.
05 - Return seared chicken to the pot and scatter 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 oregano. Pour evenly over chicken and vegetables.
07 - Cover the pot and transfer to the preheated oven. Braise for 2.5 to 3 hours until chicken is very tender.
08 - Taste sauce and adjust seasoning if needed. Garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • It tastes like you spent all day cooking, but really the oven does most of the work while you put your feet up.
  • The sweet pickled onions melt into the gravy and give it this gentle tang that makes every bite interesting without any heat.
  • You can walk away for hours and come back to something that smells like a hug and tastes even better.
02 -
  • Do not skip drying the chicken before you sear it, wet chicken will just steam and you will miss out on all that golden flavor.
  • If your gravy looks thin after braising, pull the chicken out and simmer the sauce on the stovetop for 10 minutes, it will thicken up beautifully.
  • Reserve that onion brine, it is the secret ingredient that ties the whole dish together and adds just the right amount of tang.
03 -
  • Use a heavy Dutch oven with a tight-fitting lid, it holds the heat evenly and keeps everything moist during the long braise.
  • Let the chicken rest in the pot for 10 minutes after it comes out of the oven, the juices will redistribute and every bite will be more tender.
  • Taste the gravy before serving and don't be shy with the salt, braised dishes often need a little extra seasoning at the end.
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