Whole30 Braised Chicken
Elevate your weeknight dinner with this hearty and healthy Whole30 Braised Chicken recipe, featuring succulent bone-in chicken thighs simmered to perfection with a medley of fresh vegetables and aromatic herbs. Perfect for those following a Whole30 or paleo lifestyle, this dish combines the richness of seared chicken with the umami of coconut aminos, all brought together in a comforting chicken broth sauce. The addition of thyme, bay leaf, and freshly chopped parsley enhances the savory flavors, creating a wholesome meal that’s as nutritious as it is delicious. Ready in just an hour, this easy oven-braised chicken is ideal for feeding the family or meal prepping for the week. Enjoy this gluten-free, dairy-free recipe that showcases vibrant veggies and bold flavors while staying true to your healthy eating goals!
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Recipe Information
Ingredients
- 4 pieces bone-in chicken thighs
- 2 tablespoons extra-virgin olive oil
- 1 medium, diced onion
- 4 cloves, minced garlic
- 3 medium, peeled and sliced carrots
- 3 sliced celery stalks
- 2 cups chicken broth
- 2 tablespoons coconut aminos
- 1 leaf bay leaf
- 3 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 350°F (175°C).
Season the chicken thighs on both sides with salt and black pepper.
In a large Dutch oven, heat the olive oil over medium-high heat.
Add the chicken thighs, skin side down, and sear until golden brown, about 5 minutes per side. Remove and set aside.
In the same pot, add the diced onion and sauté for about 3 minutes until translucent.
Add minced garlic, sliced carrots, and celery to the pot. Cook for another 5 minutes, stirring occasionally.
Pour in the chicken broth and coconut aminos. Stir to combine and bring to a simmer.
Return the chicken thighs to the pot, skin-side up, nestled among the vegetables.
Add the bay leaf and fresh thyme sprigs.
Cover the pot and transfer to the preheated oven. Braise for 30 minutes.
Remove the pot from the oven and check the chicken for doneness. The internal temperature should read 165°F (74°C).
Discard the bay leaf and thyme sprigs. Stir in chopped fresh parsley.
Serve the braised chicken thighs hot, garnished with more fresh parsley if desired.
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1038 mg | 45% | |
| Total Carbohydrate | 12.1 g | 4% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.0 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 660 mg | 14% | |
*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.
