Low-Heat Braised Chicken with Root Vegetables

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Tender chicken slowly braised with a medley of earthy root vegetables in a savory broth. This French-inspired low-carb recipe, ready in about 85 minutes, pairs bone-in chicken thighs, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (about 1.5 lbs) bone-in chicken thighs
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 1 large, sliced into thin wedges yellow onion
• 4 cloves, minced garlic cloves
• 3 cups chicken broth
• 3 tbsp olive oil
• 3 fresh thyme sprigs
• 1.5 tsp salt
• 1 tsp black pepper
• 1 bay leaf

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat the oven to 300°F. Pat dry 4 bone-in chicken thighs and season with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large ovenproof Dutch oven over medium-low heat. Add chicken thighs skin-side down and cook for 6 minutes until the skin is golden but not crispy, then flip and cook 4 more minutes. Remove chicken and set aside.
3. Step 3: Add 1 large sliced yellow onion, 4 minced garlic cloves, 3 peeled and chunked carrots, and 2 peeled and chunked parsnips to the pot. Sauté over low heat for 8 minutes until softened and fragrant.
4. Step 4: Pour in 3 cups chicken broth, then add 3 sprigs fresh thyme, 1 bay leaf, and the chicken thighs back into the pot. Bring to a gentle simmer, then cover with a lid.
5. Step 5: Transfer the pot to the oven and braise for 1 hour, until the chicken is tender and vegetables are soft. Remove the chicken and vegetables to a serving dish, discard bay leaf and thyme sprigs, and season the broth with the remaining 1/2 tsp salt and 1/2 tsp pepper to taste.