Braised Chicken in the Oven with Crispy Skin Recipe: Tender Meat, Golden Skin, Unforgettable Flavor

There’s something incredibly comforting about braised chicken. It’s comforting, melt-in-your-mouth tender, and packed with bold, rich flavor. But what if you could take that tender, slow-cooked chicken and give it a crisp, golden skin too? That’s exactly what this braised chicken in the oven with crispy skin recipe delivers—a satisfying contrast of textures and bold, savory flavors in every bite.

Whether you’re cooking for your family on a quiet Sunday or impressing guests at a dinner party, this recipe is a standout. It combines the elegance of braising with the irresistible crisp of roasted skin, creating a dish that’s both rustic and refined.

What Is Braised Chicken?

Braising is a cooking method where you first sear the food to lock in flavor, then let it slowly cook in liquid until it’s tender and delicious. It starts with browning the meat in fat, which develops rich flavor, followed by a gentle, moist cooking process in the oven using a small amount of liquid. This allows the meat to become fork-tender while absorbing the flavors of aromatics, herbs, and broth.

The technique is typically reserved for tougher cuts of meat—like thighs or drumsticks—because the slow cook time helps break down connective tissue. But it also works beautifully for other bone-in chicken parts, even breasts, provided you control the temperature carefully.

Why Use the Oven for Braising?

While braising can be done on the stovetop, using the oven offers a more controlled and even heat distribution, reducing the risk of scorching. More importantly, oven braising makes it easier to achieve the holy grail: crispy skin.

The oven allows for the finishing touch—a blast of high heat or a few minutes under the broiler—without drying out the juicy, braised meat below.

Ingredients for Braised Chicken with Crispy Skin

Here’s what you’ll need to make this dish from scratch. The list is flexible; you can adjust the herbs and vegetables to suit what’s in season or in your pantry.

Main Ingredients:

• 6 bone-in, skin-on chicken thighs — or mix it up with some drumsticks too if you like.
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 4 cloves garlic, smashed
• 1 cup chicken stock (or a mix of stock and dry white wine)
• 2 sprigs rosemary
• 3 sprigs thyme
• 2 bay leaves
• Zest and juice of 1 lemon
• Salt and freshly ground black pepper

Optional Additions:

• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 tablespoon butter (for finishing the sauce)
• 1 tablespoon flour or cornstarch (to thicken sauce, optional)

How to Make Oven-Braised Chicken with Crispy, Golden Skin

Step 1: Prepare the Chicken

• Dry the chicken thoroughly using paper towels. This is crucial. Moisture is the enemy of crispiness.
• Season generously with salt and pepper. Add garlic powder or smoked paprika for extra flavor if desired.

Tip: Let the chicken rest at room temp for 20 to 30 minutes before searing — it helps it cook more evenly and crisp up better. This helps it cook more evenly.

Step 2: Sear the Chicken

• Place a heavy, oven-safe skillet or Dutch oven on the stove and heat it over medium-high until it’s nice and hot.
• Add olive oil and place chicken skin-side down.
• Lay the chicken in skin-side down and let it sear for 5 to 7 minutes, until the skin turns golden and perfectly crisp. Flip the chicken over and let it cook for another 2 to 3 minutes on the other side, just until it’s nicely browned.
• Transfer chicken to a plate and set aside.

Avoid overcrowding. If the pan’s crowded, sear the chicken in batches — this keeps the skin from steaming and helps it get nice and crispy.

Step 3: Build the Braising Base

• In the same pan, toss in the onions, garlic, and any extras like carrots or celery — they’ll soak up all those delicious flavors.
• Sauté for 3–5 minutes until softened.
• Deglaze the pan with white wine or a splash of stock, scraping up the flavorful browned bits.

Step 4: Add Liquid and Herbs

• Return the chicken to the pan, skin-side up, nestled into the vegetables.
• Add enough chicken stock to come halfway up the sides of the meat—but don’t submerge the skin.
• Add rosemary, thyme, bay leaves, and lemon zest.

Step 5: Oven Braising

• Preheat your oven to 325°F (165°C).
• Place the pan in the oven, uncovered, and let the chicken braise for 45 to 60 minutes — the exact time depends on the size and cut of your pieces.
• The chicken should be tender, but not falling apart.

Step 6: Finish for Crispy Skin

• Increase the oven temperature to 425°F (220°C).
• Continue cooking the chicken for an additional 10–15 minutes, or until the skin is crispy.
• For an extra-crispy finish, place the pan under the broiler for 3–5 minutes. Watch closely to avoid burning.

Tips for Success

• Use skin-on, bone-in pieces for the best results. The bone helps insulate and retain moisture, while the skin crisps beautifully.
• Control the liquid level during braising. You want to keep the skin exposed.
• Don’t cover the pan in the oven. This helps dry the skin while the lower part remains moist.

How to Turn Braising Liquid into a Delicious, Savory Sauce

After removing the chicken from the pan:

1. Strain out the vegetables and herbs.
2. Let the remaining liquid simmer over medium heat until it thickens into a rich, flavorful sauce.
3. Add a pat of butter or a slurry of cornstarch for extra richness.
4. Taste the sauce and adjust as needed with a pinch of salt, a dash of pepper, and a splash of lemon juice to brighten it up.

Serve the sauce alongside the chicken, or pour it over the top for a flavorful finishing touch.

Serving Suggestions

This dish pairs well with a variety of sides:

• Mashed potatoes: Perfect for soaking up the sauce.
• Roasted root vegetables: Earthy and slightly sweet to balance the savory chicken.
• Steamed greens: Like kale or spinach to cut through the richness.
• Buttered rice or couscous: For a light, fluffy companion.

Frequently Asked Questions

How do I keep the chicken skin crispy when braising?

The key is to sear the skin before braising, keep the skin exposed, and finish at high heat or under the broiler. Always dry the skin thoroughly before searing.

What temperature is best for braising chicken?

A gentle oven temperature of 325°F (165°C) is ideal. This allows the chicken to cook slowly and stay juicy. For the final crisp, raise the oven to 400°F–425°F (200–220°C).

Can I use boneless chicken?

Yes, but you’ll miss out on some flavor and texture. Bone-in, skin-on pieces hold up better and deliver more moisture and crisp.

What can I substitute for white wine?

You can use more chicken stock, or even a bit of apple cider vinegar or lemon juice for acidity.

Common Mistakes to Avoid

• Skipping the sear: Essential for flavor and crisp skin.
• Too much liquid: Leads to soggy skin. Keep it halfway up the chicken.
• Avoid covering the pan — trapped steam will keep the skin from getting that crisp, golden finish.
• Underdrying the skin: Wet skin won’t crisp. Always pat it dry.

Conclusion

There’s something special about this dish — it’s got that warm, comforting vibe you crave, but with the kind of crisp, golden skin and slow-cooked tenderness that shows real kitchen know-how. It’s cozy food, made with care. It delivers on all fronts: deeply flavored, fall-apart tender meat with a glorious, golden skin that crackles at the touch. By mastering a few simple steps, you’ll unlock a dish that feels elegant but is easy enough for a weeknight.

Whether you serve it with creamy mashed potatoes, earthy roasted vegetables, or a simple salad, this dish is sure to become a repeat favorite.