This recipe for oven-braised chicken thighs is exceedingly simple and will be a winner every time, even with all the picky eaters at your dinner table.
Preparation Time
10 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 20 mins
Calories
339 Calories
Recipe Instructions
Step 1
Cover and bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 60 to 75 minutes, uncovering and broiling for the last 5 minutes if possible. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Step 2
Preheat the oven to 325 degrees F (165 degrees C). Pat chicken dry and season generously with salt and pepper.
Step 3
Heat oil in a large skillet over medium-high heat until shimmering. Add chicken in batches, skin-side down, and cook until well browned, about 3 minutes; be careful it doesn't burn. Flip and cook on the bottom side for 1 minute. Transfer to a 9x13-inch baking dish, skin-side up.
Step 4
Combine boiling water, garlic powder, and bouillon in a small bowl. Pour into the baking dish around (not over) chicken until it comes about 1/3 of the way up the sides; do not cover chicken.
Step 5
Remove from the oven and transfer chicken to a platter; let sit for at least 5 to 10 minutes before serving.
Ingredients
2 cups boiling water
salt and ground black pepper to taste
2 tablespoons garlic powder
1 tablespoon canola oil
2 pounds skin-on bone-in whole chicken legs (drumsticks and thighs)
1 tablespoon chicken bouillon powder, or more to taste
