Pot Roast Chicken
Bring comfort and flavor to your table with this irresistible Pot Roast Chicken recipe, a one-pot masterpiece that’s as elegant as it is satisfying. Featuring a whole chicken that’s perfectly seared and roasted to golden perfection, this dish is nestled in a medley of hearty vegetables like carrots, celery, and baby potatoes. Aromatic herbs like rosemary and thyme, coupled with a splash of dry white wine and fresh lemon juice, create a rich, savory broth that infuses every bite with incredible depth. Cooked in a Dutch oven for tender, juicy meat and crisp skin, this easy yet impressive meal is perfect for family dinners or special occasions. Serve it hot with pan drippings for a cozy, flavor-packed feast!
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Ingredients
- 1 whole (approximately 4-5 pounds) whole chicken
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large, diced yellow onion
- 4 medium, peeled and chopped into large chunks carrots
- 3 medium, chopped into large chunks celery stalks
- 6 whole, peeled garlic cloves
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 cups chicken broth
- 1 cup (optional, substitute with more chicken broth if desired) dry white wine
- 2 whole bay leaves
- 1.5 pounds, halved baby potatoes
- 2 tablespoons (freshly squeezed) lemon juice
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
Pat the chicken dry with paper towels. Season the entire chicken, inside and out, with the salt and black pepper.
Step 3
In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the chicken, breast-side down, and sear for 3-4 minutes until golden and crispy. Flip the chicken and sear on the other side for another 2-3 minutes. Remove the chicken from the pot and set aside.
Step 4
Add the unsalted butter to the pot. Once melted, add the diced onion, carrots, and celery. Sauté for 5 minutes until slightly softened.
Step 5
Stir in the garlic cloves, thyme, rosemary, bay leaves, and lemon juice. Cook for another 1-2 minutes until fragrant.
Step 6
Deglaze the pot by pouring in the white wine (or extra chicken broth), scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
Step 7
Add the chicken broth and baby potatoes to the pot. Place the chicken back into the pot, breast-side up, nestling it among the vegetables. Ensure some liquid is covering the bottom but does not fully submerge the chicken.
Step 8
Cover the pot with a lid and transfer it to the preheated oven. Roast for 60 minutes, then remove the lid and roast for an additional 20-25 minutes to allow the chicken skin to crisp up.
Step 9
Check the internal temperature of the chicken with a meat thermometer. It should read 165°F (74°C) at the thickest part of the breast.
Step 10
Carefully remove the chicken from the pot and let it rest on a cutting board for 10 minutes before carving.
Step 11
Serve the carved chicken along with the roasted vegetables and potatoes, spooning some of the pan juices over the top for added flavor.
Nutrition Facts
| Serving size | (3530.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1429.5 |
| Total Fat 68.0g | 0% |
| Saturated Fat 22.8g | 0% |
| Polyunsaturated Fat 2.9g | |
| Cholesterol 198.1mg | 0% |
| Sodium 6301.7mg | 0% |
| Total Carbohydrate 122.4g | 0% |
| Dietary Fiber 18.6g | 0% |
| Total Sugars 27.5g | |
| Protein 55.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 360.3mg | 0% |
| Iron 9.1mg | 0% |
| Potassium 3948.2mg | 0% |
Source of Calories