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Molasses-Brined Baked Chicken Thighs with Root Vegetables


Here's a delicious recipe to make for your family. Juicy, rich, and oh so yummy! Serve with roasted vegetables. 

6 cups hot water

1/2 cup kosher salt
1/2 cup dark molasses
1 onion, sliced
2 garlic cloves, peeled and sliced
1 teaspoon dried thyme 
8-10 frozen chicken thighs
1 teaspoon garlic salt
2 tablespoons olive oil

Vegetables:
6-8 red potatoes, cut into quarters
3 sweet potatoes, peeled and cut into chunks
4-6 carrots, peeled and cut into chunks

10-12 mushrooms, halved
15-20 pearl onions, peeled
2 tablespoons olive oil
salt and pepper

1 cup chicken stock


In large container, combine water, salt, molasses, onion, garlic, and thyme. Add frozen chicken thighs and allow to soak for 6-8 hours or overnight in refrigerator.

Preheat oven to 400 degrees. Remove chicken from brine. Rinse and pat dry. Sprinkle with garlic salt. Heat oil in large skillet and brown chicken on both sides for five minutes. Place chicken in a baking dish. Bake for 25-30 minutes until done. Cover with foil and keep warm.


Meanwhile, In large bowl, pour oil over prepared vegetables. Sprinkle with salt and pepper. Mix together until vegetables are coated with oil. Place in oblong baking dish. Pour a cup of water in the browning skillet and heat to get the juices from the skillet. Pour over vegetables. Cover with tinfoil and bake for 45-60 minutes until vegetables are tender, stirring once or twice during baking. Arrange vegetables around the chicken and serve. Serves 8-10.

Wine Recommendation: Kendall-Jackson Vintner's Reserve Chardonnay 

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