Pot Roasted Italian Chicken No Tomatoes Beginner's Directio
Cozy and comforting, this Pot Roasted Italian Chicken (No Tomatoes) is a beginner-friendly recipe that delivers bold, herbaceous flavors in every bite! Perfect for those looking to skip tomatoes, this one-pot wonder combines juicy, golden-browned chicken thighs or drumsticks with tender vegetables like baby potatoes, carrots, and celery. Aromatic garlic, onion, fresh rosemary, and thyme infuse the dish with Italian-inspired charm, while slices of lemon add a subtle brightness. Simmered gently in chicken broth, this hearty meal is ready in just over an hour and requires minimal cleanup. Whether you’re serving it family-style or for an intimate dinner, this rustic dish pairs perfectly with a sprinkle of Parmesan cheese for a touch of indulgence. Ideal for weeknights or casual gatherings, it’s a simple and satisfying recipe that’s as easy to make as it is to enjoy!
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Ingredients
- 6 pieces Bone-in chicken thighs or drumsticks
- 3 tablespoons Olive oil
- 1 large Yellow onion, sliced
- 4 cloves Garlic cloves, minced
- 3 medium Carrots, peeled and cut into chunks
- 3 stalks Celery stalks, cut into chunks
- 1.5 pounds Baby potatoes, halved
- 2 cups Chicken broth
- 1 large Lemon, sliced into rounds
- 2 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.25 cup Parmesan cheese (optional, for serving)
Directions
Step 1
Pat dry the chicken pieces and season them generously with 1 teaspoon of salt and 1 teaspoon of black pepper on all sides.
Step 2
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Step 3
Sear the chicken pieces for 3-4 minutes on each side, until golden brown. Work in batches if necessary to avoid overcrowding the pot. Once seared, remove the chicken from the pot and set aside.
Step 4
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the sliced onion and sauté for 3-4 minutes, until softened.
Step 5
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Step 6
Add the carrots, celery, and baby potatoes to the pot. Season the vegetables with the remaining 0.5 teaspoon of salt. Stir well to coat them in the oil and aromatics.
Step 7
Nestle the chicken pieces back into the pot on top of the vegetables.
Step 8
Pour in the chicken broth around the chicken and vegetables. Add the lemon slices to the pot and tuck the rosemary and thyme sprigs into the broth.
Step 9
Bring the pot to a gentle simmer, then cover with a tight-fitting lid and reduce the heat to low. Allow to cook for 45-50 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Step 10
Turn off the heat and let the pot rest for 5 minutes. Remove the herb sprigs before serving.
Step 11
Serve the pot-roasted chicken and vegetables hot, optionally sprinkled with grated Parmesan cheese for extra flavor. Enjoy!
Nutrition Facts
| Serving size | (2522.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2674.8 |
| Total Fat 139.9g | 0% |
| Saturated Fat 39.2g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 581.6mg | 0% |
| Sodium 6371.0mg | 0% |
| Total Carbohydrate 180.5g | 0% |
| Dietary Fiber 30.6g | 0% |
| Total Sugars 28.9g | |
| Protein 171.7g | 0% |
| Vitamin D 65.8IU | 0% |
| Calcium 1068.5mg | 0% |
| Iron 15.6mg | 0% |
| Potassium 6227.4mg | 0% |
Source of Calories