Georgia Southern Pot Roast Chicken (Printable)

Slow-braised chicken thighs with pickled onions and savory herbs delivering tender, flavorful Southern-inspired comfort.

# 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
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 make it:

01 - Preheat the oven to 325°F (165°C).
02 - Pat chicken thighs dry with paper towels and season evenly with kosher salt and black pepper.
03 - In a large Dutch oven over medium-high heat, melt butter or heat olive oil. Sear chicken thighs in batches until golden brown on both sides, approximately 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 for 4 to 5 minutes until softened. Stir in minced garlic and cook for an additional minute.
05 - Return chicken thighs to the pot. Distribute drained pickled onions over and around the chicken.
06 - In a small bowl, whisk together reserved onion brine, chicken broth, brown sugar, Dijon mustard, Worcestershire sauce, dried thyme, and dried oregano. Pour the mixture evenly over the chicken and vegetables.
07 - Cover the pot tightly with a lid and transfer to the preheated oven. Braise for 2.5 to 3 hours until the chicken is tender.
08 - Carefully taste the sauce and adjust seasoning if necessary. Sprinkle fresh chopped parsley on top before serving.

# Recipe Expert Tips:

01 -
  • Minimal hands-on time means you can actually relax while dinner cooks itself for three hours.
  • The sweet pickled onions transform into something deeper and more complex as they braise, making this feel fancier than it is.
  • It's naturally dairy-free and gluten-free when you choose the right ingredients, with no compromise on flavor.
02 -
  • Don't skip the searing step even though it feels like an extra task; those brown bits on the bottom of the pot are non-negotiable for depth of flavor.
  • If your sauce seems thin at the end, remove the chicken to a serving dish and simmer the sauce uncovered on the stovetop for 10 minutes, or stir in a cornstarch slurry (1 tbsp cornstarch whisked with 2 tbsp water) to thicken it without making it gluey.
03 -
  • Make this a day ahead and reheat it gently; the flavors actually deepen and become more integrated after sitting overnight.
  • Use a Dutch oven that's heavy and has a tight-fitting lid; cheap pots create hot spots that cook unevenly, and loose lids let steam escape.
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