Name: Creamy Rosemary Peppercorn Chicken with Potatoes & Carrots
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Cuisine: American
Ingredients: 6 bone-in, skin-on chicken thighs; 2 tsp chicken bouillon; 2–3 tsp garlic powder; 2–3 tsp onion powder; 2–3 tsp paprika; AOOC Tuscan Herb Olive Oil (or Rosemary Olive Oil); 1 large sweet onion, sliced; 1½–2 lbs small potatoes, halved (red, Yukon gold, or any small potatoes); 4–5 carrots, peeled and cut into large pieces; Salt and pepper, to taste; 3 sprigs fresh rosemary; 2–3 sprigs fresh thyme; 16 oz heavy whipping cream (1 small container); 2 tsp coarse ground black pepper; 4 garlic cloves, minced; 1 tsp Dijon mustard; 2 tsp Worcestershire sauce; 2 tsp AOOC Traditional 18-Year Barrel-Aged Balsamic; 1 tsp Basik's Italian Seasoning Blend; 1½ tsp salt

Jump to Recipe

If you cook for a big group, you know the struggle. When there are six or more people at the table, it’s hard to come up with something new, so we always end up making the same few things. When we were visiting family recently, I wanted to break that habit. I pulled out a recipe I’d saved, gave it a few AOOC twists, and made it for the whole crew.

A pot of braised chicken thighs with herbs, surrounded by colorful vegetables and a savory sauce.

It was exactly what I was hoping for: a one-pot meal that fed all six of us, with a ton of flavor, and the kind of dinner that gets everyone gathered around the table. It’s a great fall or winter meal, and I’m so glad I tried something new.

Why You’ll Love This Recipe

Bone-in, skin-on chicken thighs are seared until deeply golden, then baked on a bed of sweet onions, potatoes, and carrots in a creamy peppercorn sauce. The chicken was so perfect that it just fell off the bone. The carrots turned sweet and tender, and the potatoes soaked up the sauce and picked up a nice bit of spice from the pepper.

Here’s my favorite part: my son never eats carrots, and he had three helpings of them with this meal. Three! As a mom, that’s the biggest win I can ask for. Whether it was the sweetness from the onions and balsamic or the creamy sauce, I’ll take it.

Everything cooks in one Dutch oven, so cleanup is easy, which matters a lot when you’re feeding a crowd.

A plate of roasted chicken thigh served in a creamy sauce with red potatoes and carrots, garnished with herbs.

Tips for Success

Don’t skip the sear. Those browned bits in the pot flavor the whole dish, so toss the vegetables well to pick them up.
Keep the skin above the sauce. Nestle the chicken on top of the vegetables so the skin can turn golden during the uncovered bake.
Thicken the sauce if you like. We loved the sauce as written, but it’s on the thinner side. Next time I’m going to add a cornstarch slurry to thicken it up a bit.
Pull the herb sprigs before serving. The rosemary and thyme infuse the dish as it bakes, but the woody stems don’t need to end up on anyone’s plate.

Serving Suggestions

Everything you need is already in the pot, but crusty bread is great for soaking up extra sauce. A simple green salad or green beans on the side would round out the meal.

If you’re stuck in a dinner rut like I was, especially when you’re cooking for a lot of people, give this one a try. It’s easy and cozy, and it was a hit with everyone at our table. I have a feeling it’s going to be on repeat this fall and winter.

Yield: 6 servings

Creamy Rosemary Peppercorn Chicken with Potatoes & Carrots

No Ratings

One-pot bone-in chicken thighs baked with sweet onions, potatoes, and carrots in a creamy peppercorn sauce, perfect for feeding a crowd on a cool fall or winter night.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

Chicken & Vegetables

6 bone-in, skin-on chicken thighs
2 tsp chicken bouillon
2–3 tsp garlic powder
2–3 tsp onion powder
2–3 tsp paprika
AOOC Tuscan Herb Olive Oil (or Rosemary Olive Oil)
1 large sweet onion, sliced
1½–2 lbs small potatoes, halved (red, Yukon gold, or any small potatoes)
4–5 carrots, peeled and cut into large pieces
Salt and pepper, to taste
3 sprigs fresh rosemary
2–3 sprigs fresh thyme

Creamy Peppercorn Sauce

16 oz heavy whipping cream (1 small container)
2 tsp coarse ground black pepper
4 garlic cloves, minced
1 tsp Dijon mustard
2 tsp Worcestershire sauce
2 tsp AOOC Traditional 18-Year Barrel-Aged Balsamic
1 tsp Basik’s Italian Seasoning Blend
1½ tsp salt

Instructions

Preheat the oven to 375°F. Pat the chicken thighs dry and season generously with the chicken bouillon, garlic powder, onion powder, and paprika.
Heat a drizzle of Tuscan Herb (or Rosemary) Olive Oil in a large Dutch oven over medium-high heat. Place the chicken skin-side down and sear until deeply golden, about 5–7 minutes. Flip and cook another 2–3 minutes. Remove the chicken and set aside.
Add the sliced sweet onion, potatoes, and carrots to the same Dutch oven. Drizzle with olive oil, season with salt and pepper, and toss everything together really well, making sure the vegetables pick up all those browned bits from the chicken.
In a bowl, whisk together the heavy whipping cream, coarse ground black pepper, minced garlic, Dijon mustard, Worcestershire sauce, balsamic, Basik’s Italian Seasoning Blend, and salt.
Pour the cream sauce over the vegetables and place the chicken thighs back on top, keeping the skin above the sauce.
Place the rosemary and thyme sprigs directly on top of the chicken.
Cover and bake at 375°F for about 35 minutes. Remove the lid and continue baking another 15–20 minutes, until the chicken is cooked through, the vegetables are tender, and the chicken skin is golden.
Remove the rosemary and thyme sprigs before serving and spoon the creamy peppercorn sauce over the chicken and vegetables.

Notes

For a thicker sauce, whisk 1 tablespoon cornstarch with 2 tablespoons cold water, then stir it into the sauce after baking (with the chicken moved aside) and simmer on the stovetop for a few minutes until thickened. Either Tuscan Herb or Rosemary Olive Oil works well here.