Georgia Southern Pot Roast Chicken (Print Version)

Slow-braised chicken thighs with sweet pickled onions and savory Southern flavors for family meals.

# 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 chicken broth (60 ml)
09 - 2 tbsp unsalted butter (or olive oil for dairy-free)
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 and season with salt and pepper.
03 - Heat butter in a large Dutch oven over medium-high heat. Brown chicken thighs on both sides, about 3 to 4 minutes per side, then transfer to a plate.
04 - Reduce heat to medium, add onion, carrots, and celery to the pot. Cook until softened, 4 to 5 minutes. Stir in garlic and cook for 1 minute.
05 - Return chicken to the pot and distribute drained pickled onions around and on top of the chicken.
06 - Whisk together reserved onion brine, chicken broth, brown sugar, Dijon mustard, Worcestershire sauce, thyme, and oregano; pour over chicken and vegetables.
07 - Cover the pot and transfer to the oven. Braise for 2.5 to 3 hours until chicken is tender.
08 - Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving.

# Expert Tips:

01 -
  • The chicken becomes so tender it practically falls off the bone without any fussy technique.
  • Sweet pickled onions add a surprising depth that nobody expects but everyone asks about.
  • It's the kind of dish that feels fancy enough for company but simple enough for a regular Tuesday.
02 -
  • Don't skip the searing step even though it feels like extra work—those browned bits on the bottom of the pan are liquid gold and become the foundation of your sauce.
  • Bone-in thighs are non-negotiable here; they stay moist and the bones actually enhance the braising liquid with subtle collagen and flavor you can't get any other way.
03 -
  • Use a meat thermometer to confirm your chicken is done—it should read 165°F in the thickest part of the thigh, which happens around the 2.5 to 3 hour mark depending on your oven's temperament.
  • If your jarred pickled onions are very sweet, you can reduce the brown sugar by half a tablespoon to keep everything balanced.
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