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Dutch Oven Chicken Thigh Dinner

Chicken thigh dinner dutch oven - the image shows a plate of roasted chicken with potatoes and carrots. the chicken is golden brown and appears to be seasoned with herbs and spices. the potatoes are cut into small cubes and are arranged in a circular pattern on the plate. the carrots are bright orange and yellow, and the potatoes are a mix of red and yellow. the dish is garnished with a sprig of parsley. the plate is sitting on a wooden table with a white cloth napkin in the background.
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A hearty and flavorful chicken thigh dinner cooked in a Dutch oven with vegetables and herbs, perfect for an easy and comforting meal.

Ingredients

Scale

8 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 large yellow onion, peeled and cut into wedges
4 cloves garlic, peeled and minced
3 large carrots, peeled and cut into 1-inch pieces
3 medium red potatoes, cut into 1-inch chunks
1 cup low-sodium chicken broth
1 tablespoon tomato paste
1 teaspoon dried rosemary
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Preheat the oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels. In a small bowl, mix the salt, black pepper, smoked paprika, and dried thyme. Rub this seasoning evenly over the chicken thighs.
Heat the olive oil in a large Dutch oven over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for about 5 minutes until the skin is golden brown and crispy. Flip and sear the other side for 3 minutes. Remove the chicken from the Dutch oven and set aside.
Add the onion wedges, minced garlic, carrots, and red potatoes to the Dutch oven. Sauté for 5 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the tomato paste and dried rosemary, cooking for 1 minute to combine flavors.
Pour in the chicken broth and scrape the bottom of the Dutch oven with a wooden spoon to release any browned bits.
Return the chicken thighs to the Dutch oven, placing them on top of the vegetables skin-side up.
Cover the Dutch oven with its lid and transfer it to the preheated oven. Bake for 35 minutes, or until the chicken is cooked through and the vegetables are tender.
Remove the Dutch oven from the oven. Garnish with chopped fresh parsley before serving.

Find it online: https://cookinglove.cookinglovely.com/rustic-chicken-thigh-dinner-in-a-dutch-ovensimple-satisfying/