Oven Baked Braised BBQ Chicken + Veggies

October 22, 2018

This Oven Baked Braised BBQ Chicken + Veggies recipe is the perfect warm one-pot meal on any chilly day. Packed with bold, savory flavors, this recipe is a sure crowd pleaser and has a little kick of heat to it.

Oven Baked Braised BBQ Chicken + Veggies

Whelp, it’s finally the start of a new week and I must say that last week went by extremely fast. Don’t you agree? Honestly, it feels like it was just Friday and then BOOM….we’re at Monday! Haha.

Anyway, my weekend was so jam-packed, but super enjoyable! I had a full days of work on Saturday and chose to end the day going to HomeGoods for a few goodies.

Unfortunately, after browsing for almost a complete hour, I ended up leaving everything because the lines were HORRENDOUS!

That’s the thing about living in NYC. Shopping or doing anything on the weekend is a gamble and often equates to being out longer than you’d like.

Thankfully, I then proceeded to visit Target AND I felt like I was in heaven. OK, so usually, I shop at Target, however, for my blog props, etc.

I like to go to HomeGoods for the exclusivity and rare gems that you can find there. Not to mention their clearance section which often has at least one beautifully imperfect thing that can be used. It’s all about seeing the potential ya’ll.

Oven Baked Braised BBQ Chicken + VeggiesWhelp, let’s just say that my Target trip was a success and I purchased some really gorgeous pieces for the blog!

However, I’ve recently decided to check out an Antique shop in Brooklyn to see what awesome finds that I can grab! I just love creating masterpieces in my photos using unique things. OK, I get it. You aren’t necessarily sharing my sentiments.

No worries—let’s talk food. Haha!

So, as you can see, today’s recipe isn’t vegan. Rather it’s chicken. If you’ve been following Orchids + Sweet Tea for some time then you’ll know that I’ve removed red meats from my diet completely.

I literally eat it on rare occasions. However, chicken and seafood remain a part of my eating regimen, although I plan on reducing them down a bit more as time goes on.

As for this chicken recipe, I wanted to do something that is similar to my old favorite—braised BBQ ribs.

Now, if you aren’t too familiar with this type of dish, I suggest making it and trying it for yourself. Much like the Braised ribs recipe, I first fried the chicken and then added all of the veggies and chicken in one dutch pot and baked it (forcing it to cook slowly) for over an hour.

Obviously, when making beef ribs, you’ll need to bake it for at least 3 hours, but chicken is lighter.

If you’re looking for more savory, then this Brown Butter Lobster, Shrimp, Crispy Kale + Wild Rice Bowl recipe is the perfect choice! Packed with great flavors, a bit of spiciness, and different textures, this recipe comes as a healthy alternative for all the seafood lovers. Plus, it’s topped over the healthiest rice to ever exist—wild rice! This bowl wins for the best in flavor for sure!

Then of course, there’s this Hawaiian BBQ Buffalo Chicken Pizzawhich honestly is an awesome exchange between sweet and spicy flavors! Enough said.

But if you’re looking for something with a bit of Island flavor then this Oven Baked Jamaican Jerk Chicken Salad is a really great place to start! Inspired by the traditional Jamaican favorite–Jerk Chicken, this recipe creates a nice twist to your traditional salad. Easy to make and a sure crowd pleaser on any given day.

Oven Baked Braised BBQ Chicken + Veggies

Now, let’s dig right into this recipe, shall we?

Preheat your oven to 350 degrees Fahrenheit.

Add 1-2 Tbsps of grapeseed oil (or extra virgin olive oil if preferred) to a large dutch pot on medium heat and add diced onions and stir frequently until translucent and fragrant, about 2 minutes or so. Add all seasonings and stir until completely incorporated.

Add seasoned chicken legs and allow chicken to brown on one side, about 3-4 minutes, before turning them to their opposite side to brown as well.

Once fully browned, remove chicken (and set aside) from pot and add chicken broth and scrape bottom of pot to get all seasonings and browned bits of flavor. Now, slowly stir in tomato paste and BBQ sauce until well combined.

Mix together arrowroot starch and warm water in a small bowl and add to sauce in pot. Stir until sauce begins to thicken a bit.

Add chicken legs, carrots and potatoes, stir once or twice to coat everything and placed lid over dutch pot.

Remove pot from the heat and add it to the oven and bake for 1 hour.

After the hour mark, carefully open the pot lid and add chopped spinach and diced tomatoes. Tuck veggies in between the rest of ingredients sightly and return to the oven, baking for another 15-20 minutes, turning the oven on broil during the last 10 minutes. **NOTE: Having oven on broil should thicken sauce, creating more of a gravy.**

Once fully cooked, remove pot from oven and let cool for 5 minutes before serving.

Serve in a low bowl with a side of sliced bread or garlic bread if desired.

Bon Appetite!

MADE OUR RECIPE(S)?

If you choose to make this Oven Baked Braised BBQ Chicken + Veggies recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

Oven Baked Braised BBQ Chicken + Veggies

Oven Baked Braised BBQ Chicken + Veggies

Oven Baked Braised BBQ Chicken + Veggies

Prep Time: 20 mins
Cook Time: 1 hr 40 mins
Total Time: 2 hrs
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Ingredients

  • 2 lbs. organic chicken legs, skin removed
  • 2 Tbsps grapeseed oil (You can also used Extra Virgin Olive Oil)
  • 1 red onion, diced
  • 3 medium carrots, peeled + chopped
  • 2 1/2 cups organic chicken broth
  • 1 cup water
  • 1 (15 oz) can tomato sauce
  • 2 Tbsps arrowroot starch + 6 Tbsps warm water
  • sea salt, for taste
  • black pepper, for taste
  • 1/2 tsp cumin
  • 1/2 tsp turmeric powder
  • 2 Tbsps red pepper flakes (Reduce for less heat)
  • 1 Tbsp garlic powder
  • 1 Tbsp dried thyme
  • 1 lb. red potatoes, peeled + diced
  • 1 lb. sweet potatoes, peeled + diced

Instructions

  • Preheat your oven to 350 degrees Fahrenheit. 
  • Add 1-2 Tbsps of grapeseed oil (or extra virgin olive oil if preferred) to a large dutch pot on medium heat and add diced onions and stir frequently until translucent and fragrant, about 2 minutes or so. Add all seasonings and stir until completely incorporated.
  • Add seasoned chicken legs and allow them to brown on one side, about 3-4 minutes, before turning them to their opposite side to brown as well.
  • Once fully browned, remove chicken (and set aside) from pot and add chicken broth and scrape bottom of pot to get all seasonings and browned bits of flavor. Now, slowly stir in tomato paste and BBQ sauce until well combined.
  • Mix together arrowroot starch and warm water in a small bowl and add to sauce in pot. Stir until sauce begins to thicken a bit.
  • Add chicken legs, carrots and potatoes, stir once or twice to coat everything and placed lid over dutch pot.
  • Remove pot from the heat and add it to the oven and bake for 1 hour.
  • After the hour mark, carefully open the pot lid and add chopped spinach and diced tomatoes. Tuck veggies in between the rest of ingredients sightly and return to the oven, baking for another 15-20 minutes, turning the oven on broil during the last 10 minutes. **NOTE: Having oven on broil should thicken sauce, creating more of a gravy.**
  • Once fully cooked, remove pot from oven and let cool for 5 minutes before serving.
  • Serve in a low bowl with a side of sliced bread or garlic bread if desired.
  • Bon Appetite!

Tips & Tricks

Storage: Place any leftovers in a tightly sealed container in the refrigerator for up to 3-4 days.

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Oven Baked Braised BBQ Chicken + Veggies.

ORCHIDS + SWEET TEA

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