Whole30 Braised Chicken Legs
Savor the hearty, comforting flavors of this Whole30 Braised Chicken Legs recipe—a wholesome, one-pot meal that's perfect for busy weeknights or a cozy family dinner. Featuring tender, golden-seared chicken legs braised in a rich, aromatic blend of chicken broth, diced tomatoes, and classic veggies like onions, carrots, and celery, this dish is brimming with nourishing goodness. Infused with the earthy notes of fresh thyme and a touch of garlic, it's a truly satisfying, Whole30-compliant meal that's free of dairy, grains, and added sugars. Easily prepared in a Dutch oven and baked to perfection, this flavorful recipe is topped with fresh parsley for a bright, herbaceous finish. Serve it with a side of cauliflower rice or roasted veggies for a balanced, healthy dinner option that everyone will love! Perfect keywords include Whole30 recipes, braised chicken legs, healthy dinner ideas, and easy one-pot meals.
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Recipe Information
Ingredients
- 4 pieces chicken legs
- 3 tablespoons olive oil
- 1 large, chopped onion
- 3 medium, peeled and sliced carrots
- 2 sliced celery stalks
- 4 minced garlic cloves
- 2 cups chicken broth
- 14 oz can canned diced tomatoes
- 1 bay leaf
- 4 sprigs fresh thyme
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 350°F (175°C).
Heat 2 tablespoons of olive oil in a large Dutch oven or ovenproof pot over medium-high heat.
Season the chicken legs with kosher salt and black pepper.
Add the chicken legs skin-side down, and sear until golden brown, about 5 minutes per side. Remove them and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil if needed, and reduce the heat to medium.
Add the chopped onion, sliced carrots, and sliced celery. Cook until the vegetables are softened, about 5 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Pour in the chicken broth and canned diced tomatoes with their juice. Stir well to combine.
Return the chicken legs to the pot, placing them skin-side up, ensuring they are partially submerged in the liquid.
Add the bay leaf and fresh thyme sprigs.
Bring the mixture to a simmer, then cover the pot with a lid.
Transfer the pot to the preheated oven and braise for about 45 minutes, or until the chicken is tender and cooked through.
Remove the bay leaf and thyme sprigs before serving.
Garnish with freshly chopped parsley, and serve the braised chicken legs hot. Enjoy your healthy, Whole30 compliant meal!
Nutrition Facts
Calories |
1684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 3189 mg | 139% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 40.1 g | ||
| Protein | 102.7 g | 205% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 550 mg | 42% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 4409 mg | 94% | |
*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.
