Cozy Chicken Thighs with Carrots
Indulge in the warmth of our mouthwatering Cozy Chicken Thighs with Carrots, where succulent chicken meets tender, caramelized veggies for a heartwarming meal. Slow-roasting infuses rich flavors, while fresh herbs and a hint of garlic elevate every bite. Perfect for snuggling up on a chilly evening, this dish promises comfort and satisfaction in every forkful!
Prep
15
min
Cook
120
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- carrots
- chopped fresh parsley
- pepper
- shallot or onion
- 3 tablespoons of cold water (45 ml)
🥩Meat & Seafood(2)
- 2 cups of chicken bone broth (480 ml)regular broth
- 2 pounds of chicken thighs (907 g)
🫙Pantry Staples(3)
- 3 tablespoons of cornstarch (45 ml)
- olive oil
- plain white riceoptional
🧂Spices & Seasonings(6)
- garlic powder
- fresh herbs like thyme or rosemary
- Italian seasoning
- onion powder
- paprika
- salt
Nutrition (per serving)
Calories
584
Protein
44g
Carbs
14g
Fat
39g
👨🍳 Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
Pat dry 2 pounds of chicken thighs and season with salt, pepper, paprika, garlic powder, onion powder, and Italian seasoning.
- 3
Drizzle with olive oil and mix well.
- 4
Peeled carrots should be added around the chicken thighs.
- 5
Slice shallot or onion and add to the dish.
- 6
Pour in 2 cups of chicken bone broth.
- 7
Add fresh herbs like thyme or rosemary.
- 8
Bake in the oven for 90 minutes.
- 9
After 90 minutes, increase the oven temperature to 450°F (232°C).
- 10
Mix 3 tablespoons of cornstarch with 3 tablespoons of cold water and add to the dish.
- 11
Bake uncovered at 450°F for an additional 30 minutes.
- 12
Serve with chopped fresh parsley over plain white rice if desired.
💡 Pro Tips
- ✓Pat chicken thighs completely dry with paper towels and let them rest uncovered in the refrigerator for 12-24 hours before cooking to improve skin browning and reduce moisture loss by up to 30%.timing12-24 hours dry brining
- ✓Sear chicken thighs skin-side down in a cast iron skillet at 375°F for 6-8 minutes before adding to the braising liquid; this develops a Maillard crust that won't soften in the moist oven environment.technique375°F, 6-8 minutes
- ✓Cut carrots into 1.5-2 inch pieces and add them in the final 30 minutes of cooking; if added at the start with 90 minutes total time, they'll become mushy as their cell walls break down around 185°F.timingFinal 30 minutes, 185°F cell breakdown threshold
- ✓Use a 1.5:1 ratio of chicken bone broth to liquid weight of chicken (approximately 1.5 cups for 2 pounds thighs), which maintains 65-70% humidity in the braising environment for tender meat without waterlogging the skin.ingredient1.5:1 broth-to-chicken ratio, 65-70% humidity
- ✓Increase oven temperature to 425°F for the final 10 minutes uncovered to re-crisp the chicken skin after braising; collagen has already converted to gelatin, so high heat won't toughen the meat.technique425°F, final 10 minutes
Share this recipe
Prep
15
min
Cook
120
min
Serves
4
people
Level
beginner
Share this recipe
Cozy Chicken Thighs with Carrots
Indulge in the warmth of our mouthwatering Cozy Chicken Thighs with Carrots, where succulent chicken meets tender, caramelized veggies for a heartwarming meal. Slow-roasting infuses rich flavors, while fresh herbs and a hint of garlic elevate every bite. Perfect for snuggling up on a chilly evening, this dish promises comfort and satisfaction in every forkful!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- carrots
- chopped fresh parsley
- pepper
- shallot or onion
- 3 tablespoons of cold water (45 ml)
🥩Meat & Seafood(2)
- 2 cups of chicken bone broth (480 ml)regular broth
- 2 pounds of chicken thighs (907 g)
🫙Pantry Staples(3)
- 3 tablespoons of cornstarch (45 ml)
- olive oil
- plain white riceoptional
🧂Spices & Seasonings(6)
- garlic powder
- fresh herbs like thyme or rosemary
- Italian seasoning
- onion powder
- paprika
- salt
Nutrition (per serving)
Calories
584
Protein
44g
Carbs
14g
Fat
39g
👨🍳 Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
Pat dry 2 pounds of chicken thighs and season with salt, pepper, paprika, garlic powder, onion powder, and Italian seasoning.
- 3
Drizzle with olive oil and mix well.
- 4
Peeled carrots should be added around the chicken thighs.
- 5
Slice shallot or onion and add to the dish.
- 6
Pour in 2 cups of chicken bone broth.
- 7
Add fresh herbs like thyme or rosemary.
- 8
Bake in the oven for 90 minutes.
- 9
After 90 minutes, increase the oven temperature to 450°F (232°C).
- 10
Mix 3 tablespoons of cornstarch with 3 tablespoons of cold water and add to the dish.
- 11
Bake uncovered at 450°F for an additional 30 minutes.
- 12
Serve with chopped fresh parsley over plain white rice if desired.
💡 Pro Tips
- ✓Pat chicken thighs completely dry with paper towels and let them rest uncovered in the refrigerator for 12-24 hours before cooking to improve skin browning and reduce moisture loss by up to 30%.timing12-24 hours dry brining
- ✓Sear chicken thighs skin-side down in a cast iron skillet at 375°F for 6-8 minutes before adding to the braising liquid; this develops a Maillard crust that won't soften in the moist oven environment.technique375°F, 6-8 minutes
- ✓Cut carrots into 1.5-2 inch pieces and add them in the final 30 minutes of cooking; if added at the start with 90 minutes total time, they'll become mushy as their cell walls break down around 185°F.timingFinal 30 minutes, 185°F cell breakdown threshold
- ✓Use a 1.5:1 ratio of chicken bone broth to liquid weight of chicken (approximately 1.5 cups for 2 pounds thighs), which maintains 65-70% humidity in the braising environment for tender meat without waterlogging the skin.ingredient1.5:1 broth-to-chicken ratio, 65-70% humidity
- ✓Increase oven temperature to 425°F for the final 10 minutes uncovered to re-crisp the chicken skin after braising; collagen has already converted to gelatin, so high heat won't toughen the meat.technique425°F, final 10 minutes