How To Cook Chicken Thighs In A Dutch Oven - How To Cook. Place the seasoned chicken in an approximately 4 quart dutch oven, breast side down, cover, and place it in the preheated 250°f oven. Heat olive oil in dutch oven on the stovetop.
Preheat the oven to 375°, and lightly coat the bottom of a dutch oven with oil. While chicken is browning, heat oil in dutch oven and saute garlic and onions in oils. Remove first five thighs, add remainder of thighs, cook as before. Use leftover chicken or rotisserie chicken. Take off the the lid, and let it sit until it's cool enough to handle. Keep an eye on the time (or set an alarm on your phone). Remove the chicken from the dutch oven and place on a cutting board. Preheat the oven to 250°f and adjust a rack to the middle. Add 1/4 cup of water. Cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes.
Place lid on the dutch oven and bake for 45 minutes to 1 hour or until chicken is cooked through and potatoes and onions are tender. Sprinkle the inside of the chicken with the thyme and 1 teaspoon salt. Remove first five thighs, add remainder of thighs, cook as before. Cook on all sides until browned. Let it cook until it literally falls apart when you try to lift any part of it, about 4 hours. Sprinkle chicken thighs lightly with paprika and house seasoning. Pat the chicken dry with paper towels, and then gently loosen the skin all over, being as careful as possible not to tear it. Preheat the oven to 250°f and adjust a rack to the middle. This rule makes cooking frozen chicken easy. Check the chicken after the first hour, and cover with the lid if the skin is getting too dark. Is it better to bake chicken thighs at 350 or 400?.
