Fall Off the Bone Chicken
Indulge in the ultimate comfort food with this "Fall Off the Bone Chicken" recipe, a guaranteed crowd-pleaser featuring tender, juicy chicken that practically melts in your mouth. Perfectly seasoned with a blend of paprika, garlic powder, onion powder, and herbs, these bone-in chicken thighs or drumsticks are seared to golden perfection before being slow-braised with flavorful ingredients like soy sauce, honey, and fresh rosemary. The addition of hearty carrots and sweet onions creates a one-pot masterpiece that’s as nourishing as it is delicious. This simple yet impressive dish comes together with minimal effort, baking low and slow in the oven until the meat effortlessly releases from the bone. Serve with mashed potatoes or rice, drizzled with the rich pan juices, for a meal that’s perfect for weeknights or special occasions. Your search for the best fall-off-the-bone chicken recipe ends here!
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Recipe Information
Ingredients
- 2 pounds bone-in chicken thighs or drumsticks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 1 medium yellow onion, sliced
- 3 large carrots, peeled and chopped
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 sprigs fresh rosemary sprigs
- 4 sprigs fresh thyme sprigs
Instructions
Preheat the oven to 325°F (163°C).
Pat the chicken pieces dry with paper towels, then season both sides with salt, pepper, paprika, garlic powder, and onion powder.
Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat.
Sear the chicken pieces skin-side down for 3-4 minutes until golden brown, then flip and cook the other side for another 3 minutes. Remove the chicken from the pan and set it aside.
In the same pan, add the sliced onion and carrots, sautéing for 5 minutes until softened. Reduce the heat if needed to prevent burning.
Stir in the chicken broth, soy sauce, and honey, scraping up any browned bits from the bottom of the pan. Let the mixture come to a simmer.
Nestle the chicken pieces back into the pan, skin-side up, ensuring they are partially submerged in the liquid.
Add the rosemary and thyme sprigs on top of the chicken.
Cover the skillet or Dutch oven with a lid or foil, then transfer it to the preheated oven.
Bake for 75 minutes, basting the chicken with the pan juices halfway through cooking to keep it moist.
Remove the lid or foil during the last 10 minutes of cooking to allow the chicken skin to crisp up slightly.
Carefully remove the dish from the oven and let it rest for 5 minutes before serving.
Serve the chicken with the cooked carrots, onions, and pan juices spooned over the top. Optional: pair with mashed potatoes or rice for a complete meal.
Nutrition Facts
Calories |
2484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.8 g | 191% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 4979 mg | 216% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 50.6 g | ||
| Protein | 195.5 g | 391% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 278 mg | 21% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3394 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
