Pot Roasted Italian Chicken Beginner's Directions
Unlock the ultimate comfort food experience with this foolproof recipe for Pot Roasted Italian Chicken, specially designed with beginners in mind! This one-pot wonder features a juicy whole chicken rubbed with a fragrant blend of dried oregano, basil, and thyme, then seared to golden perfection before slow-roasting alongside tender carrots, celery, onion, and garlic. The addition of canned tomatoes and chicken broth creates a savory, rustic sauce that complements every bite. Ready in just two hours, including prep and cook time, this recipe is perfect for a hearty family dinner or an impressive meal with minimal effort. Serve with the roasted vegetables and garnish with fresh parsley for a flavorful Italian-inspired dish you'll want to make again and again!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 3-4 lbs Whole chicken
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Dried thyme
- 4 whole Garlic cloves
- 1 large Yellow onion
- 3 medium Carrots
- 2 medium Celery stalks
- 1 can (14 ounces) Tomatoes, diced
- 1 cup Chicken broth
- 2 tablespoons, chopped Fresh parsley
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
Pat the chicken dry with a paper towel and set it aside.
Step 3
In a small bowl, mix together the salt, black pepper, dried oregano, dried basil, and dried thyme.
Step 4
Rub the spice mixture all over the chicken, including inside the cavity.
Step 5
Heat 2 tablespoons of olive oil in a large, oven-safe pot or Dutch oven over medium heat.
Step 6
Add the whole chicken to the pot, breast-side down, and sear for 5-6 minutes until golden brown. Flip the chicken and sear the other side for another 5-6 minutes. Remove the chicken and set it aside.
Step 7
Peel and roughly chop the onion, carrots, and celery. Add them to the pot along with the whole garlic cloves. Sauté for 5 minutes until slightly softened.
Step 8
Stir in the canned diced tomatoes and chicken broth. Bring the mixture to a simmer.
Step 9
Place the seared chicken back into the pot, breast-side up. Spoon some of the vegetable mixture over the chicken.
Step 10
Cover the pot with a lid and transfer it to the preheated oven. Roast for 60-75 minutes, or until the chicken's internal temperature reaches 165°F (74°C).
Step 11
Carefully remove the pot from the oven and let the chicken rest for 10 minutes before carving.
Step 12
Garnish with freshly chopped parsley and serve the chicken with the roasted vegetables and sauce on the side.
Nutrition Facts
| Serving size | (2333.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 661.1 |
| Total Fat 40.8g | 0% |
| Saturated Fat 7.7g | 0% |
| Polyunsaturated Fat 2.9g | |
| Cholesterol 102.1mg | 0% |
| Sodium 3255.7mg | 0% |
| Total Carbohydrate 45.1g | 0% |
| Dietary Fiber 13.5g | 0% |
| Total Sugars 21.8g | |
| Protein 36.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 238.4mg | 0% |
| Iron 6.0mg | 0% |
| Potassium 2452.2mg | 0% |
Source of Calories