Go Back
–+ servings
braised chicken thighs in white braising pan
Print

Flavorful Braised Chicken Thighs

Upgrade your dinner with flavorful braised chicken thighs, seasoned with lemon and cooked in chicken broth. Perfectly tender and packed with flavor, this dish is a straightforward yet luxurious treat for any occasion.
Course Main Course
Cuisine American
Keyword braised chicken thighs, braised chicken thighs recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Calories 505kcal
Author Tanya

Ingredients

  • 6 chicken thighs skin-on, bone-in (about 3 pounds)
  • 1 Tablespoon lemon pepper seasoning
  • 1 teaspoon paprika
  • 4 Tablespoons olive oil divided
  • 4 medium Yukon Gold potatoes cut into wedges
  • 4 garlic cloves chopped
  • 1 cup chicken broth
  • 2 lemons 1 halved, the other cut into wedges
  • Chopped Parsley for garnish

Instructions

  • Preheat your oven to 350°F (175°C).
  • Pat the chicken thighs dry with a paper towel. Rub the lemon pepper seasoning, paprika, and 2 tablespoons olive oil all over the chicken thighs, ensuring they are well-coated. Let marinate for at least 20 minutes.
  • In a large oven-safe braiser or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for about 4-7 minutes on each side, or until they are golden and crispy. Remove the chicken from the pot and set aside.
  • Add the potato wedges and garlic cloves to the braiser and cook for about 1-2 minutes, stirring occasionally.
  • Return the chicken thighs to the pot, arranging them on top of the potatoes. Pour in the chicken broth. Squeeze the lemon halves over the top, evenly distributing the lemon juice over the chicken and potatoes. Add the lemon wedges into the braiser between the pieces of chicken.
  • Transfer the pot to the preheated oven and braise, uncovered, for about 35-40 minutes, or until the chicken is cooked through, and the potatoes are tender.
  • Remove the pot from the oven and let it rest for a few minutes before serving.
  • Serve the chicken hot with a side of the braised potatoes. Garnish with parsley.

Notes

  • Braise the chicken uncovered in the oven to ensure the chicken skin stays crispy.
  • I prefer to use organic, air-chilled chicken in this recipe, as it does not leak a ton of liquid into the gravy, resulting in a more flavorful dish.

Nutrition

Calories: 505kcal | Carbohydrates: 25g | Protein: 27g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 265mg | Potassium: 859mg | Fiber: 4g | Sugar: 2g | Vitamin A: 294IU | Vitamin C: 42mg | Calcium: 45mg | Iron: 2mg