Ingredients:

  • 2.5 lbs bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 lb baby gold potatoes, halved
  • 3 large carrots, cut into 1-inch chunks
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 cup low-sodium chicken stock
  • 2 tbsp unsalted butter
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Season both sides generously with salt and pepper.
  2. Heat olive oil in the Dutch oven over medium-high heat until shimmering.
  3. Place chicken skin-side down. Sear without moving for 5-7 minutes until the skin is a deep mahogany brown and releases easily from the pan.
  4. Flip and sear for another 3-5 minutes. Remove chicken to a plate; set aside.
  5. Reduce heat to medium. In the remaining chicken fat, add the diced onion and carrots. Sauté for 5 minutes until the onion is translucent and fragrant.
  6. Stir in the minced garlic and cook for only 60 seconds to avoid burning.
  7. Add the halved potatoes, stirring to coat them in the aromatics and scraping the bottom of the pot to release the brown bits.
  8. Pour in the chicken stock and stir in the butter, thyme, and rosemary.
  9. Place the seared chicken thighs on top of the vegetables, skin-side up (do not submerge the skin).
  10. Cover with the lid and transfer to a preheated oven at 375°F (190°C). Bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and potatoes are fork-tender.