Georgia Southern Pot Roast Chicken (Printable Version)

Slow-braised chicken thighs with sweet pickled onions and savory gravy inspired by Southern flavors.

# What You Need:

→ Chicken

01 - 2.5 pounds bone-in, skinless chicken thighs

→ Vegetables & Aromatics

02 - 1 jar (16 oz) sweet pickled onions, drained (reserve 2 tablespoons liquid)
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 tablespoons reserved onion brine
08 - 1/4 cup chicken broth (60 ml)
09 - 2 tablespoons unsalted butter or olive oil for dairy-free
10 - 2 tablespoons brown sugar
11 - 1 tablespoon Dijon mustard
12 - 1 tablespoon Worcestershire sauce
13 - 1 teaspoon dried thyme
14 - 1/2 teaspoon dried oregano
15 - 1 teaspoon kosher salt
16 - 1/2 teaspoon black pepper

→ Optional Finishing

17 - 2 tablespoons fresh parsley, chopped

# Steps:

01 - Preheat oven to 325°F (165°C).
02 - Pat chicken thighs dry with paper towels and season with kosher salt and black pepper.
03 - Heat butter or olive oil in a large oven-safe pot over medium-high heat. Brown chicken thighs on both sides for 3 to 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 to 5 minutes until softened. Stir in minced garlic and cook for 1 minute.
05 - Return chicken to the pot and evenly distribute drained pickled onions over and around the chicken.
06 - Whisk reserved onion brine, chicken broth, brown sugar, Dijon mustard, Worcestershire sauce, thyme, and oregano in a bowl. Pour the mixture over the chicken and vegetables.
07 - Cover pot with a lid and transfer to the oven. Braise for 2.5 to 3 hours until chicken is tender.
08 - Check seasoning and adjust if necessary. Garnish with fresh parsley before serving.

# Expert Pointers:

01 -
  • The chicken falls apart so easily that even a fork seems like overkill, and the whole house smells incredible for hours.
  • Brown sugar and Dijon mustard balance each other in a way that feels like a secret, not like you're following instructions.
  • Everything happens in one pot in the oven, so you're free to do literally anything else while dinner cooks itself.
  • It's naturally gluten-free and dairy-free options make it flexible enough for almost any table.
02 -
  • Don't skip browning the chicken—that golden crust is where half the flavor comes from, and rushing through this step leaves you with a duller, less complex sauce.
  • The oven temperature matters; if you crank it higher to save time, the meat toughens instead of becoming tender, and you lose the gentle magic that makes this dish worth the wait.
03 -
  • Don't crowd the pan when browning the chicken; if your pot isn't huge, brown in batches so each piece gets golden instead of steaming, and you'll be rewarded with a richer foundation for the whole dish.
  • The secret to tender chicken after three hours is keeping the oven temperature consistent—invest in an oven thermometer if yours runs hot or cold, because even 25 degrees makes a difference.
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