Pot-Roasted Chicken
A hearty pot-roasted chicken with savory vegetables and fragrant herbs, perfect for family dinners and comforting gatherings, offering tender meat and flavorful broth.
Ingredients
- 1 whole broiler or frying chicken ⓘ
- 2 Tbsp. vegetable oil ⓘ
- 2 Tbsp. butter ⓘ
- 1 clove garlic, minced ⓘ
- 4 medium size onions, quartered ⓘ
- 4 medium size potatoes, quartered ⓘ
- 6 carrots, pared and cut in 2-inch pieces ⓘ
- 1 can condensed chicken broth ⓘ
- 1 soup can water ⓘ
- 1 tsp. rosemary, crushed ⓘ
- 1/3 tsp. pepper ⓘ
- 1 tsp. salt ⓘ
Instructions
- Using kitchen string or heavy white thread, tie legs to tail of prepared chicken.
- Hook wing tips under back.
- Heat vegetable oil, butter, and minced garlic in a large Dutch oven.
- Brown the chicken; remove from the pot.
- Add quartered onions, potatoes, and cut carrots to pan drippings and sauté.
- Remove vegetables and reserve.
- Stir condensed chicken broth, water, crushed rosemary, and pepper into pan drippings.
- Return the chicken to the pan and surround with vegetables.
- Baste the chicken with the liquid; sprinkle vegetables with salt and cover.
- Bake at 350°F for 1 hour, basting twice with sauce or until chicken is fork-tender.
- Serve chicken and vegetables with sauce.
- Optional: Thicken sauce with a little cornstarch before serving.
Nutrition & Diet Analysis (per serving)
726
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).