Notes
Ingredients
- 6 bone in, skin on chicken thighs (about 3¼ lbs / 1.47kg total)
- 1¼ teaspoons fine sea salt, divided
- ¾ teaspoon black pepper, divided
- 1 tablespoon neutral cooking oil, plus more if needed
- 1½ lbs (680g) Yukon Gold potatoes, cut into 1½ inch pieces
- 1 lb (454g) carrots, cut into 1½ to 2 inch pieces
- 1 large yellow onion (about 8oz / 225g), chopped
- 2 large celery stalks, sliced
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 3 tablespoons all purpose flour
- 2½ cups (590ml) low sodium chicken broth, plus up to ½ cup more for adjusting
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 bay leaf
- 2 tablespoons chopped fresh parsley
- Preheat oven to 375°F (190°C). Cut potatoes and carrots as noted above. Chop onion, slice celery, mince garlic. Pat chicken dry and season with 1 teaspoon salt and ½ teaspoon pepper.
- Heat oil in a wide 6 quart Dutch oven over medium heat until shimmering. Brown thighs skin side down, 5 to 7 minutes, then flip and brown the other side about 2 minutes. Transfer to a plate. Brown in batches if needed.
- Leave about 2 tablespoons of fat in the pot. Add onion and celery, cook 5 to 7 minutes. Add garlic, cook 30 to 60 seconds.
- Stir in tomato paste, cook 1 minute. Sprinkle in flour, stirring 1 to 2 minutes until no dry patches remain.
- Gradually whisk in the broth, scraping up browned bits. Stir in Worcestershire sauce, thyme, rosemary, bay leaf, and remaining salt and pepper. Simmer 2 to 3 minutes.
- Stir in potatoes and carrots, spreading evenly. Nestle chicken thighs on top, skin side up.
- Roast uncovered 45 to 55 minutes, checking at 45 minutes. Vegetables should be tender; every thigh should read at least 165°F.
- Rest chicken and vegetables on a serving dish, loosely covered, 5 minutes. Discard bay leaf, adjust gravy consistency and seasoning, and finish with parsley.