Georgia Pot Roast Chicken (Printable Version)

Slow-braised chicken thighs with sweet pickled onions and mild savory gravy, perfect for family dinners.

# 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
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

# Step-by-Step Guide:

01 - Set oven to 325°F (165°C).
02 - Pat chicken thighs dry and season evenly with 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, 3–4 minutes per side. Remove and set aside.
04 - Reduce heat to medium. Add sliced onion, carrots, and celery to the pot and cook until softened, about 4–5 minutes. Stir in minced garlic and cook 1 minute more.
05 - Return chicken to the pot. Distribute drained pickled onions around and atop the chicken.
06 - Whisk together reserved onion brine, chicken broth, brown sugar, Dijon mustard, Worcestershire sauce, thyme, and oregano. Pour evenly over chicken and vegetables.
07 - Cover pot and transfer to oven. Braise for 2.5 to 3 hours until chicken is tender.
08 - Taste sauce and adjust seasoning if needed. Sprinkle with fresh parsley before serving.

# Expert Tips:

01 -
  • The sweet pickled onions create a gravy that tastes like it took hours to develop, but you barely lift a finger.
  • Chicken thighs stay incredibly moist during the long braise, making this foolproof even if you forget to check on it.
  • It's naturally gluten-free and can be made dairy-free with one simple swap, making it work for almost any table.
02 -
  • Don't skip the searing step—those browned bits on the chicken create flavor depth that braising alone can't achieve, and they only take a few minutes.
  • The reserved brine is essential; it's what transforms this from a regular braise into something with personality and tang that feels intentional.
  • If your gravy seems thin at the end, don't panic—remove the chicken, simmer the sauce uncovered for 10 minutes to concentrate it, or make a quick cornstarch slurry (1 tbsp cornstarch whisked with 2 tbsp cold water) and stir it in over gentle heat.
03 -
  • Make this a day ahead if you can—the flavors deepen and meld overnight, and it reheats beautifully in a 325°F oven covered with foil for about 30 minutes.
  • If your Worcestershire sauce is gluten-free, this entire dish becomes gluten-free automatically, making it perfect for guests with dietary needs.
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