Slow Baked Chicken Thighs

I am undoubtedly a chicken thigh lover. At least one of the meals on our menu each week has chicken thighs as the star. Usually I tend to run to boneless thighs since they are so easy to whip up. But lately, I have been drawn to the affordable price of bone-in and how flavorful they can be when cooked slowly in a coating of seasonings and spices! This recipe is actually very simple, but it does require you to plan ahead. Here’s what to do:



Collect seasonings and quarter a small onion.

You need to have a dutch oven or a large pot with a lid that is oven safe. Place dutch oven on medium-high heat and add a teaspoon of coconut oil (or any oil for frying will work). Once your oil is hot, add chicken thighsΒ skin side down.Β Sprinkle just a bit of salt and pepper over top and leave them be for the next few minutes!

Next get right to work on peeling those carrots. How many ever you would like to feed your family. We love carrots, so I peeled four medium/small carrots for our dinner. Don’t slice them small – keep them nice and large so they don’t get mushy! I made about 2 cuts per carrot.

Β DSC_0845

Then grab your baby that has been napping and set her in the high chair to watch you cook. Stick a carrot in her hand and let her gnaw away! ;) She is teething. The carrot was perfect.

Now check on your chicken. I am so bad at letting them get nice and golden, so don’t be like me! Make sure they are at least a bit browned before turning them over. Next it is time to season away. Sprinkle with more salt and pepper. While I do love and recommend fresh herbs, I just didn’t have any on hand at the time. This recipe is so simple and so versatile, so you could really add any herb or seasoning that you like and get a flavorful chicken. Just evenly sprinkle your chicken with rosemary, sage, thyme and paprika. Not too much, just a bit goes a long way. I like the paprika especially for giving the chicken some good color.

Throw your onion and carrots in, making sure to nestle your onion in places between the chicken. No liquid needed for this!


Here is a peek as it is ready to stick into the preheated oven. Remember to put the lid on! Low and slow with this dish. You’ll bake it for 2 whole hours and it will come out looking like this…



Nothing fancy. I am more for the rustic look anyway. :) Your chicken comes out tender, but still on the bone, and your carrots are cooked to perfection.




You can see the juices underneath the chicken and coating the carrots. Sooo yummy. I paired this with long grain brown rice and steamed broccoli. Go ahead and drizzle more of that flavorful juice onto the rest of your food. Mmm-mm. It was a delicious meal, and also pretty healthy! Of course you could use any sides you like, because just about anything goes with chicken.

Slow Baked Chicken Thighs

by the Happy Homemaker

1 pkg. bone-in chicken thighs

4 medium carrots

1 small onion quartered

salt and pepper

1/4 tsp. dried rosemary

1/4 tsp. dried thyme

1/4 tsp. dried sage

1/2 tsp. paprika

1 tsp coconut oil (or any frying oil)

Preheat oven to 325 degrees and bake for 2 hours. Directions for assembly are above.

Sit back and enjoy the heavenly aroma of chicken and spices as it bakes. It is definitely a heartwarming, home-cooked meal, and I’m sure you won’t have any food left on that plate. :)

The Happy Homemaker

2 thoughts on “Slow Baked Chicken Thighs

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