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.
Tips & Substitutions
For a deeper flavor, consider marinating the chicken in the broth mixture for a few hours before cooking. If you don't have fresh rosemary, dried rosemary works well as a substitute. You can also use olive oil instead of vegetable oil for a healthier option. Adding a splash of white wine to the broth can enhance the dish’s richness.
Serving Suggestions
Serve the pot-roasted chicken with a side of crusty bread to soak up the delicious sauce. Roasted green beans or a simple salad can complement the dish well. This meal pairs beautifully with Chicken Yum-Yum Casserole for a comforting dinner. For extra flavor, drizzle some of the cooking liquid over the chicken before serving.
Storage & Reheating
To store leftovers, place the chicken and vegetables in an airtight container and refrigerate for up to 3 days. To reheat, use the oven at 350°F until warmed through, or microwave in short intervals until hot. If the sauce has thickened too much, add a splash of chicken broth or water while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Pot-Roasted Chicken contains roughly 1023 calories, with 26g protein, 182g carbohydrates, and 28g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (156% of the Daily Value), and vitamin C (91% of the Daily Value). Note that it is relatively high in sodium, at 1342mg per serving (58% of the Daily Value).
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 frozen chicken for this recipe?
It's best to use thawed chicken for even cooking. If you only have frozen chicken, ensure it is completely thawed before preparing the dish. Cooking from frozen can result in uneven cooking and may require longer cooking times.
What can I substitute for the carrots?
If you prefer, you can substitute carrots with parsnips or sweet potatoes for a different flavor. Both options will add a touch of sweetness to the dish. You can also use frozen mixed vegetables if you're short on time.
How can I make this recipe in a slow cooker?
To adapt this recipe for a slow cooker, brown the chicken and sauté the vegetables as directed, then transfer everything to the slow cooker. Add the broth and seasonings, and cook on low for 6-8 hours or high for 4-5 hours until the chicken is tender.
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).