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Oven Baked Braised BBQ Chicken + Veggies
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Oven Baked Braised BBQ Chicken + Veggies

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.
Prep Time20 minutes
Cook Time1 hour 40 minutes
Total Time2 hours
Course: Main Course
Keyword: bbq, braised, chicken, dinner, savory, spicy, sweet, veggies
Calories: 2302kcal
Author: Shanika

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 ½ 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
  • ½ teaspoon cumin
  • ½ teaspoon turmeric powder
  • 2 Tbsps red pepper flakes (Reduce for less heat)
  • 1 tablespoon garlic powder
  • 1 tablespoon dried thyme
  • 1 lb. red potatoes, peeled + diced
  • 1 lb. sweet potatoes, peeled + diced
US Customary - Metric

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!

Notes

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

Nutrition

Calories: 2302kcal | Carbohydrates: 215g | Protein: 199g | Fat: 72g | Saturated Fat: 13g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 837mg | Sodium: 3795mg | Potassium: 6932mg | Fiber: 35g | Sugar: 38g | Vitamin A: 100172IU | Vitamin C: 63mg | Calcium: 516mg | Iron: 23mg