Chicken, Pot Roasted
A hearty and flavorful roasted chicken dish with tender vegetables, infused with herbs and lemon, perfect for comforting family dinners or casual gatherings.
Ingredients
- 1 chicken, cut up and skinned ⓘ
- 8 small new potatoes, scrubbed ⓘ
- 5 small onions or 1 large onion, quartered ⓘ
- 4 large carrots, peeled and cut into 3-inch pieces ⓘ
- 14 oz. can low-fat low-sodium chicken broth ⓘ
- 1 Tbsp. lemon juice ⓘ
- 1 tsp. oregano ⓘ
- 1/2 tsp. thyme ⓘ
- black pepper
- 2 Tbsp. chopped parsley ⓘ
- 3 cloves garlic, chopped ⓘ
Instructions
- Preheat oven to 350°F (175°C). Arrange chicken, potatoes, onions, and carrots in a baking dish.
- Pour lemon juice over the vegetables. Sprinkle garlic, oregano, thyme, and black pepper on top.
- Bake, uncovered, for 40 to 45 minutes or until the chicken is fork-tender, turning the vegetables and chicken halfway through and basting with pan juices.
- When ready, transfer to a serving dish and sprinkle with chopped parsley.
Tips & Substitutions
For a richer flavor, consider marinating the chicken in the lemon juice and herbs for a few hours before cooking. If you don't have fresh thyme, dried thyme works well as a substitute. You can also use other vegetables like bell peppers or zucchini, depending on your preference. For added moisture, a splash of white wine can enhance the broth's flavor.
Serving Suggestions
This pot-roasted chicken is delightful served with crusty bread or a side salad for a complete meal. Pair it with steamed green beans or a light coleslaw for a refreshing contrast. For a heartier option, serve it alongside mashed potatoes or rice to soak up the delicious juices. It also pairs beautifully with Chicken And Scallops Au Gratin.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until the chicken is heated through. Adding a splash of chicken broth while reheating can help maintain moisture and prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken, Pot Roasted contains roughly 761 calories, with 33g protein, 184g carbohydrates, and 12g fat. It is an excellent source of dietary fiber (273% of the Daily Value), iron (222% of the Daily Value), and vitamin C (179% of the Daily Value). It also contributes 76g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in chicken pieces instead of cut-up chicken?
Yes, bone-in chicken pieces will work well in this recipe. They may require a slightly longer cooking time, so ensure they reach an internal temperature of 165°F (75°C) for safe consumption.
What can I use instead of new potatoes?
If you don't have new potatoes, you can substitute with Yukon Gold or red potatoes. Just ensure they are cut into similar sizes for even cooking. Sweet potatoes can also be a delicious alternative.
Can I prepare this dish in advance?
Absolutely! You can prep the chicken and vegetables a day ahead, storing them in the refrigerator with the seasonings. Just remember to let it come to room temperature before baking to ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).