Chicken Pot Roast with Mushrooms
Transform your dinner table into a comforting haven with this savory Chicken Pot Roast with Mushrooms. Featuring a golden-roasted whole chicken nestled alongside tender baby potatoes, sweet carrots, and earthy cremini mushrooms, this dish is rich with the flavors of fresh thyme, rosemary, and a splash of dry white wine. The recipe begins with a beautifully seared chicken in a single pot, creating the perfect base for a fragrant broth made with chicken stock and sautéed aromatics like onion and garlic. Finished in the oven, this hearty one-pot meal boasts melt-in-your-mouth vegetables and a customizable sauce that can be thickened to your liking. Ideal for cozy family dinners or weekend entertaining, this easy-to-follow recipe will delight your taste buds while keeping cleanup minimal. Serve it straight from the pot for a rustic, comforting centerpiece.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 medium (about 4-5 lbs) whole chicken
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 large (sliced into wedges) yellow onion
- 4 minced garlic cloves
- 4 medium (peeled and cut into chunks) carrots
- 1.5 pounds (halved) baby potatoes
- 8 ounces (halved or quartered) cremini mushrooms
- 2 cups chicken stock
- 1 cup dry white wine
- 6 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tablespoon (optional, for thickening the sauce) all-purpose flour
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Pat the chicken dry with paper towels and season it generously, inside and out, with salt and pepper.
Step 3
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Step 4
Add the chicken to the pot and sear on all sides until golden brown, about 4-5 minutes per side. Remove the chicken and set it aside.
Step 5
Melt the butter in the same pot, then add the onion wedges and sauté for 2-3 minutes until slightly softened.
Step 6
Add the minced garlic and cook for an additional 1 minute until fragrant.
Step 7
Stir in the carrots, baby potatoes, and mushrooms, seasoning them lightly with salt and pepper.
Step 8
Deglaze the pot by pouring in the white wine, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
Step 9
Pour in the chicken stock and return the chicken to the pot, breast-side up.
Step 10
Add the thyme sprigs, rosemary sprigs, and bay leaves to the pot, tucking them around the chicken and vegetables.
Step 11
Cover the pot with a tight-fitting lid or aluminum foil and transfer it to the preheated oven.
Step 12
Roast for 75-90 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the meat and the vegetables are tender.
Step 13
For a thicker sauce, remove the chicken and vegetables from the pot and place the pot back on the stovetop. Stir in the flour and simmer for 2-3 minutes until the sauce thickens.
Step 14
Serve the chicken and vegetables hot with the sauce spooned over the top. Garnish with extra fresh thyme if desired.
Nutrition Facts
| Serving size | (3996.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1677.9 |
| Total Fat 75.7g | 0% |
| Saturated Fat 22.9g | 0% |
| Polyunsaturated Fat 2.9g | |
| Cholesterol 240.7mg | 0% |
| Sodium 7721.5mg | 0% |
| Total Carbohydrate 142.7g | 0% |
| Dietary Fiber 21.6g | 0% |
| Total Sugars 36.5g | |
| Protein 81.2g | 0% |
| Vitamin D 15.9IU | 0% |
| Calcium 386.3mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 4423.9mg | 0% |
Source of Calories