Rustic Braised Chicken with Root Vegetables and Thyme

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 25 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 55 minutes

Quick Ingredients

• 8 bone-in, skin-on chicken thighs (about 3 lb / 1.4 kg)
• 1 ½ tsp kosher salt + 1 tsp black pepper (more to taste)
• 2 tbsp olive oil
• 1 large onion, 3 carrots, 2 parsnips, 2 small turnips or rutabaga, 3 celery stalks
• 1 lb small waxy potatoes, halved
• 6 garlic cloves, smashed
• 1 cup dry white wine (or extra broth)
• 2 ½ cups low-sodium chicken broth
• 2 tbsp tomato paste, 1 tbsp Dijon mustard, 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika (optional)
• 8–10 fresh thyme sprigs + 1 bay leaf
• 2 tbsp unsalted butter, 2 tbsp chopped parsley, 1 tbsp lemon juice
• 2 tbsp all-purpose flour (to lightly thicken sauce, optional)

Do This

• 1. Preheat oven to 325°F (163°C). Pat chicken dry; season all over with salt and pepper. Prep and chop all vegetables into hearty chunks.
• 2. Heat olive oil in a large Dutch oven over medium-high. Sear chicken skin-side down until deeply golden, 5–7 minutes; flip and brown 3–4 minutes. Transfer to a plate.
• 3. In the same pot, sauté onion, carrots, parsnips, turnips, celery, and potatoes with a pinch of salt until starting to color, 6–8 minutes. Add garlic and smoked paprika; cook 1 minute.
• 4. Stir in tomato paste and flour; cook 1 minute. Pour in wine, scraping up browned bits. Simmer 2–3 minutes to reduce slightly.
• 5. Add broth, Dijon, Worcestershire, bay leaf, and thyme. Nestle chicken (skin-side up) on top. Bring to a gentle simmer, cover, and transfer to oven for 55–65 minutes until chicken and vegetables are very tender.
• 6. Remove from oven. Discard bay leaf and thyme stems. Stir in butter, lemon juice, and parsley. Taste and adjust seasoning; serve hot with plenty of broth and vegetables.

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Why You’ll Love This Recipe

• It is a one-pot, slow-braised chicken dinner that feels cozy and special but uses everyday ingredients.
• Deeply browned chicken, sweet root vegetables, and a thyme-scented broth create layers of comforting flavor.
• Perfect for make-ahead: the flavor actually improves as it sits, and it reheats beautifully.
• Flexible and forgiving: you can swap in whatever root vegetables you have on hand.

Grocery List

• Produce: 1 large yellow onion, 3 medium carrots, 2 medium parsnips, 2 small turnips or a small rutabaga, 3 celery stalks, 1 lb small waxy potatoes, 6 garlic cloves, 1 lemon, fresh thyme, fresh parsley
• Dairy: Unsalted butter
• Pantry: Bone-in, skin-on chicken thighs, olive oil, kosher salt, black pepper, dry white wine, low-sodium chicken broth, tomato paste, Dijon mustard, Worcestershire sauce, smoked paprika, bay leaf, all-purpose flour (optional)

Full Ingredients

For the Chicken

• 8 bone-in, skin-on chicken thighs (about 3 lb / 1.4 kg)
• 1 ½ tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper, plus more to taste
• 2 tbsp olive oil (or another neutral oil suitable for searing)

For the Vegetables and Aromatics

• 1 large yellow onion, peeled and cut into thick wedges
• 3 medium carrots, peeled and cut into 1 ½-inch chunks
• 2 medium parsnips, peeled and cut into 1 ½-inch chunks
• 2 small turnips or 1 small rutabaga (about 8–10 oz total), peeled and cut into 1 ½-inch chunks
• 3 celery stalks, sliced into 1-inch pieces
• 1 lb (450 g) small waxy potatoes (Yukon Gold or red), scrubbed and halved (or quartered if large)
• 6 garlic cloves, peeled and lightly smashed

For the Thyme-Scented Braising Liquid

• 1 cup (240 ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio; or use more broth)
• 2 ½ cups (600 ml) low-sodium chicken broth
• 2 tbsp tomato paste
• 1 tbsp Dijon or whole-grain mustard
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika (optional, for gentle smokiness and color)
• 2 tbsp all-purpose flour (optional, to lightly thicken the sauce)
• 8–10 fresh thyme sprigs, plus extra for garnish
• 1 bay leaf

To Finish and Serve

• 2 tbsp unsalted butter (room temperature or cold)
• 2 tbsp finely chopped fresh parsley leaves
• 1 tbsp freshly squeezed lemon juice (or red wine vinegar), plus more to taste
• Crusty bread or mashed potatoes, for serving (optional but highly recommended)

Step-by-Step Instructions

Step 1: Prep the Chicken and Vegetables

Preheat your oven to 325°F (163°C) with a rack in the middle. Pat the chicken thighs very dry with paper towels; moisture is the enemy of good browning. Season both sides generously with the 1 ½ teaspoons kosher salt and 1 teaspoon black pepper.

Prepare your vegetables: cut the onion into thick wedges, chop the carrots, parsnips, and turnips (or rutabaga) into roughly 1 ½-inch chunks, slice the celery, and halve the baby potatoes. Lightly smash the garlic cloves with the side of a knife to help them release flavor without burning. Having everything chopped and ready before you start cooking makes the process smooth and enjoyable.

Step 2: Sear the Chicken for Deep Flavor

Place a large, heavy Dutch oven (at least 5–6 quarts) over medium-high heat. Add the olive oil and heat until it shimmers. Carefully lay the chicken thighs skin-side down in a single layer (work in two batches if needed; do not overcrowd the pot).

Let the chicken sear, undisturbed, until the skin is deeply golden and crisp around the edges, about 5–7 minutes. Flip and brown the second side for 3–4 minutes. Transfer the browned chicken to a plate, leaving the flavorful fat in the pot. If working in batches, repeat with the remaining thighs. Browning builds the rich base of flavor for the entire dish, so take your time here.

Step 3: Sauté the Vegetables and Aromatics

Turn the heat down slightly to medium. If the pot looks dry, add another teaspoon of oil. Add the onion wedges, carrots, parsnips, turnips (or rutabaga), celery, and potatoes. Season with a pinch of salt. Cook, stirring occasionally, until the vegetables pick up some golden color and the onions begin to soften, 6–8 minutes. Browning the vegetables lightly brings out their sweetness and makes the final dish more flavorful.

Stir in the smashed garlic and smoked paprika (if using), and cook for about 1 minute, just until fragrant. Be careful not to let the garlic burn. Sprinkle the flour over the vegetables and stir to coat; cook for another 1 minute to remove the raw flour taste. This will help the braising liquid thicken into a silky broth.

Step 4: Build the Thyme-Scented Broth

Pour in the white wine and immediately use a wooden spoon to scrape up all the browned bits from the bottom of the pot—those are pure flavor. Let the wine simmer and reduce for 2–3 minutes to cook off most of the alcohol and concentrate its flavor.

Whisk or stir in the tomato paste until it dissolves into the liquid, then add the chicken broth, Dijon mustard, and Worcestershire sauce. Nestle the bay leaf and thyme sprigs into the pot. Bring the mixture up to a gentle simmer; you should see small bubbles around the edges, not a vigorous boil. Taste the liquid; it should be pleasantly seasoned but not too salty (the flavors will intensify as it reduces).

Step 5: Nestle in the Chicken and Slow-Braise

Return the browned chicken thighs to the pot, skin-side up, placing them on top of the vegetables. The chicken should be mostly submerged, with the crispy skin just peeking above the liquid; this allows the meat to braise while the skin stays more intact. If needed, shift vegetables around so each piece of chicken has a cozy spot.

Once the liquid returns to a gentle simmer, cover the Dutch oven with a tight-fitting lid and transfer it to the preheated 325°F (163°C) oven. Braise for 55–65 minutes, until the chicken is very tender (an instant-read thermometer should read at least 185°F / 85°C at the thickest part, near the bone) and the root vegetables are meltingly soft but still hold their shape.

Step 6: Finish the Sauce and Serve

Carefully remove the pot from the oven. Discard the bay leaf and any thyme stems that have shed their leaves. If there is excess surface fat, you can skim a bit off with a spoon, though some richness is part of the charm.

Stir in the butter until melted and glossy, then add the lemon juice and chopped parsley. Taste the broth and adjust with additional salt, pepper, or a splash more lemon juice as needed. The liquid should taste rich, savory, and bright, with a gentle thyme aroma.

To serve, spoon a generous bed of vegetables and broth into shallow bowls, then top with a chicken thigh (or two) and an extra sprinkle of fresh thyme or parsley. Serve hot, ideally with crusty bread or mashed potatoes to soak up every drop of the thyme-scented braising liquid.

Pro Tips

• Dry chicken = better browning. Patting the chicken very dry before seasoning helps the skin crisp and develop deep color, which directly boosts flavor in the sauce.
• Do not rush the sear. If the chicken sticks to the pot, it is not ready to flip. Wait until it releases easily and is golden brown before turning.
• Cut vegetables in similar sizes. Aim for roughly 1 ½-inch chunks so carrots, parsnips, turnips, and potatoes all finish cooking at the same time.
• Use low-sodium broth. This gives you better control over seasoning. You can always add more salt at the end, but you cannot take it away.
• Make it ahead for deeper flavor. Like most braises, this tastes even better the next day. The broth thickens slightly, and the flavors meld beautifully.

Variations

• Herb swap. Replace some or all of the thyme with fresh rosemary and a little sage for a more woodsy, holiday-style flavor.
• Without wine. Skip the wine and use an extra cup of chicken broth plus 1–2 teaspoons of apple cider vinegar or lemon juice at the end to add brightness.
• Different vegetables. Use what you have: cubes of butternut squash, sweet potato, or fennel wedges are all excellent in place of (or in addition to) the parsnips and turnips.

Storage & Make-Ahead

Let the braised chicken and vegetables cool to room temperature, then refrigerate in an airtight container (or in the covered Dutch oven) for up to 4 days. The dish will thicken and the flavors will deepen as it rests.

To reheat on the stovetop, warm gently over medium-low heat until steaming and the chicken is heated through, 10–15 minutes, adding a splash of water or broth if the sauce has thickened too much. To reheat individual portions, you can also use the microwave, covered, at medium power in 1–2 minute intervals, stirring the vegetables and broth between bursts.

This dish also freezes well for up to 3 months. Cool completely, transfer to a freezer-safe container with plenty of broth, and label with the date. Thaw overnight in the refrigerator before reheating gently. Because the chicken is braised and already very tender, it holds up nicely to reheating without drying out.

Nutrition (per serving)

Approximate values per serving (1 of 4, including broth and vegetables): about 630 calories; 38 g fat (11 g saturated); 26 g carbohydrates; 5 g fiber; 7 g sugars; 43 g protein; 880 mg sodium. Actual values will vary based on the exact ingredients, brands, and portion sizes you use, as well as how much of the broth you serve.