Braised Chicken in the Oven with Crispy Skin
This Braised Chicken in the Oven with Crispy Skin recipe combines the best of both worlds—juicy, tender meat from slow braising and a crispy, golden-brown skin. Infused with aromatic vegetables, fresh herbs, and a rich broth, this dish is packed with deep, comforting flavors. Perfect for a cozy family dinner or a special occasion, this oven-braised chicken will quickly become a favorite at your table.
Recipe Details
Equipment
- Oven-safe skillet – For searing and baking.
- Meat thermometer – Ensures proper internal temperature.
- Cutting board – For prepping vegetables and seasoning.
- Chef’s knife – Essential for chopping ingredients.
- Measuring cups & spoons – For accurate ingredient portions.
- Aluminum foil or lid – To cover the skillet during braising.
Ingredients
Essential Ingredients
- 1 whole chicken 4-5 lbs – Preferably organic or free-range.
- 2 tsp salt – For seasoning.
- 1 tsp black pepper – For flavor balance.
- 2 tbsp olive oil – Extra virgin for searing.
- 2 onions – Chopped.
- 4 cloves garlic – Minced.
- 2 carrots – Chopped.
- 2 celery stalks – Chopped.
- 2 cups chicken broth – Preferably low sodium.
- Fresh herbs thyme, rosemary, bay leaves – For aroma and depth.
Optional Ingredients
- ½ cup white wine or apple cider vinegar – For deglazing.
- 1 cup mushrooms – Adds umami depth.
- 2-3 potatoes – Quartered for a heartier dish.
Seasoning Variations
- 1 tsp paprika – Adds a smoky kick.
- 1 tsp cumin – Provides warmth.
- Zest of 1 lemon – Brightens flavors.
- 1 tsp chili flakes – For a hint of heat.
Instructions
Preheat the Oven
- Set your oven to 375°F (190°C) to ensure even cooking.
Season the Chicken
- Pat the chicken dry with paper towels and rub salt and pepper inside and out. This helps the skin crisp up and flavors the meat.
Sear the Chicken
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken on all sides until golden brown (about 4-5 minutes per side). Then, remove it from the pan.
Add Aromatics
- In the same skillet, add the onions, carrots, and celery. Sauté for 5 minutes until softened. Add the garlic in the last minute.
Deglaze the Pan (Optional)
- Pour in white wine or vinegar, scraping up the browned bits from the bottom of the skillet. This step enhances the depth of flavor.
Braise the Chicken
- Return the chicken to the skillet and pour in the chicken broth until it reaches halfway up the bird. Add fresh herbs for extra flavor.
Bake in the Oven
- Cover the skillet with a lid or foil and bake for 60-75 minutes, or until the internal temperature reaches 165°F (75°C).
Crisp the Skin
- Uncover the skillet in the last 15 minutes to allow the skin to crisp up beautifully.
Rest & Serve
- Remove the chicken from the oven and let it rest for 10 minutes before carving. This keeps the meat juicy. Serve with your favorite sides!