Georgia Southern Pot Roast Chicken (Printable)

Tender chicken thighs braised with sweet onions and herbs for a comforting Southern-style main dish.

# What 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 (60 ml) 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

# How-To Steps:

01 - Preheat oven to 325°F (165°C).
02 - Pat chicken thighs dry and season evenly with kosher salt and black pepper.
03 - In a large oven-safe pot, melt butter or heat olive oil over medium-high heat. Sear chicken thighs until golden brown on both sides, about 3 to 4 minutes per side. Remove and set aside.
04 - Reduce heat to medium. Add sliced onion, carrots, and celery to the pot. Sauté until softened, about 4 to 5 minutes. Add minced garlic and cook 1 minute more.
05 - Return chicken to the pot. Distribute drained jarred onions around and on top of the chicken.
06 - In a small bowl, whisk reserved onion brine, chicken broth, brown sugar, Dijon mustard, Worcestershire sauce, dried thyme, and dried oregano. Pour evenly over chicken and vegetables.
07 - Cover pot with lid and place in oven. Braise for 2.5 to 3 hours, until chicken is very tender.
08 - Remove from oven, taste sauce and adjust seasoning if needed. Garnish with chopped parsley before serving.

# Expert Suggestions:

01 -
  • The chicken turns out so tender you can pull it apart with a fork, no knife needed.
  • It tastes like you spent all day cooking, but the actual hands-on time is only about fifteen minutes.
  • The sweet jarred onions create this mellow, caramelized flavor that balances the savory broth without any heat.
  • It's forgiving, so even if you leave it in the oven a little longer, it just gets better.
02 -
  • Don't skip drying the chicken before searing, wet skin won't brown and you'll miss out on that deep, caramelized flavor.
  • If your sauce looks too thin after braising, pull the chicken out and simmer the liquid uncovered on the stovetop for 10 minutes until it thickens.
  • Taste before serving, every jar of pickled onions is a little different, so you might need a pinch more salt or a splash more broth.
03 -
  • Use a heavy Dutch oven with a tight-fitting lid to trap all the steam and keep the chicken moist throughout the braise.
  • Let the pot sit for five minutes after it comes out of the oven before serving, this helps the sauce settle and the flavors meld even more.
  • If you're doubling the recipe, use a larger pot and add an extra 30 minutes to the braising time to ensure everything cooks evenly.
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