Easy Oven-Braised Chicken Thighs
This recipe for oven-braised chicken thighs is exceedingly simple, although not particularly fast. It's a winner every time, even with my fussy daughter. I prefer to use dark meat with this recipe as it breaks down better when braising. It goes well with scalloped potatoes.
skin-on, bone-in whole chicken legs (drumsticks and thighs)
2
pounds
salt and ground black pepper to taste
canola oil
1
tablespoon
boiling water
2
cups
garlic powder
2
tablespoons
chicken bouillon powder, or more to taste
1
tablespoon
 Preheat the oven to 325 degrees F (165 degrees C). Pat chicken dry and season generously with salt and pepper.
  Heat oil in a large skillet over medium-high heat until shimmering. Add chicken in batches, skin-side down, and cook until well browned, about 3 minutes; be careful it doesn't burn. Flip and cook on the bottom side for 1 minute. Transfer to a 9x13-inch baking dish, skin-side up.
  Combine boiling water, garlic powder, and bouillon in a small bowl. Pour into the baking dish around (not over) chicken until it comes about 1/3 of the way up the sides; do not cover chicken.
  Cover and bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 60 to 75 minutes, uncovering and broiling for the last 5 minutes if possible. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  Remove from the oven and transfer chicken to a platter; let sit for at least 5 to 10 minutes before serving.
