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Golden brown chicken thighs cooking in a Dutch oven with lemon slices, garlic, and savory broth.
ThymeToSauté

Dutch Oven Chicken Thighs

Crispy, juicy Dutch oven chicken thighs seasoned with garlic, paprika, herbs, and fresh lemon. This easy one-pot dinner is packed with flavor and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 335
Ingredients Equipment Method Notes

Ingredients
  

  • 6 bone-in skin-on chicken thighs
  • 2 tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 teaspoons paprika
  • ½ teaspoon thyme
  • ½ teaspoon rosemary
  • 3 cloves garlic minced
  • 1 cup chicken broth
  • 1 lemon sliced

Equipment

  • 1 5-7 quart Dutch oven
  • 1 Measuring spoons
  • 1 Small mixing bowl
  • 1 Tongs
  • 1 Cutting board
  • 1 Knife

Method
 

  1. Preheat oven to 425°F.
  2. Pat chicken thighs dry with paper towels.
  3. In a small bowl, combine salt, pepper, garlic powder, paprika, thyme, and rosemary.
  4. Season chicken evenly on both sides.
  5. Melt butter in a Dutch oven over medium-high heat.
  6. Sear chicken thighs until golden brown on the skin side.
  7. Remove chicken and set aside.
  8. Add minced garlic and sauté for 30 seconds.
  9. Pour in chicken broth.
  10. Return chicken to the Dutch oven.
  11. Add lemon slices around and on top of the chicken.
  12. Cover with lid and bake for 25 minutes.
  13. Remove lid and bake an additional 5 minutes to crisp the skin.
  14. Rest for 5 minutes before serving.

Notes

  • For extra crispy skin, place under the broiler for 1-2 minutes after baking.
  • Use freshly squeezed lemon for the best flavor.
  • Chicken is done when the internal temperature reaches 165°F.
  • Potatoes, carrots, onions, and celery make excellent additions to this recipe and can be added to the Dutch oven before it goes into the oven.  Adding these vegetables will change the nutritional values and increase the calories per serving.