Braised Chicken Thighs with Carrots and Thyme

Pat the chicken thighs very dry with paper towels. Season generously on all sides with 1 teaspoon of the salt and all of the black pepper. Let them rest at room temperature while you prepare the aromatics.

In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat until it shimmers and flows easily across the pan.

Lay the chicken thighs skin-side down in a single layer. Cook undisturbed for 5 to 7 minutes, until the skin is deeply golden and releases cleanly from the pan. Flip and sear the other side for 2 to 3 minutes. Transfer to a plate and set aside. Pour off and discard most of the rendered fat, leaving about 1 tablespoon in the pot.

Reduce the heat to medium. Add the diced onion to the pot and cook, stirring with a wooden spoon, for 4 minutes until softened and translucent.

Add the minced garlic and cook for 1 minute more, until fragrant.

Add the carrots and toss everything together with the onions and garlic.

Pour in the tomato sauce and add the thyme sprigs. Season with the remaining half-teaspoon of salt. Stir to combine and let it come to a gentle simmer for 2 minutes.

Use a calibrated meat thermometer to verify the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.

Braise for 25 to 30 minutes, until the chicken is cooked through, tender, and beginning to fall from the bone. The carrots should be completely soft and the sauce thickened around them.

Remove the thyme sprigs. Stir the butter into the braising sauce until it melts and the sauce turns glossy and rich.

Add the lemon juice and taste the sauce — adjust with more salt if needed. The braising liquid should be savory, slightly sweet from the carrots, and deeply herbal.

Serve the chicken thighs nestled in the sauce with carrots, spooning the glossy braising liquid over everything. Garnish with a few fresh thyme leaves if you like, and a final squeeze of lemon.