Description

Pot Roast Chicken is an all-in-one pot meal that is both cozy and festive. Serve it for a holiday meal, Sunday supper, or just when you want a bit of home-cooked goodness to warm you from the inside out. The combination is deliciously simple: tender potatoes, mushrooms and carrots, bright green peas, fresh herbs and juicy chicken all tied together with a savory buttery sauce.

Ingredients

Scale

1 tablespoon extra-virgin olive oil plus more to brush pot
1 tablespoon chopped thyme
2 teaspoons chopped rosemary
4 medium red skinned potatoes, cut into 1 1/2-inch chunks (about 3 cups)
2 large shallots, peeled and cut into quarters
4 carrots, cut into 1-inch chunks (or 2 carrots and 2 parsnips)
2 cups small white mushrooms, cleaned and cut in half (see note)
1 1/2 teaspoon coarse kosher salt, divided
Freshly ground pepper to taste
4 1/2 to 5 1/2 pound whole chicken
3 tablespoons unsalted butter, melted
1/2 teaspoon paprika, smoked if desired
1 cup frozen peas
Chopped fresh parsley for serving

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Instructions

Preheat oven to 375 degrees F. Brush a little olive oil on the bottom and up the sides of a large Dutch Oven (9 quart). Mix thyme and rosemary in a small dish and set aside.
Toss potatoes, shallots, carrots, mushrooms (if using), ½ teaspoon kosher salt and pepper in a large bowl with the remaining 1 tablespoon olive oil and 2 teaspoons of the herbs. When the vegetables are evenly coated, spread them in the bottom of the Dutch oven in a single layer.
Place chicken on work surface. Remove giblets from the cavity and pat dry with paper towels. Brush melted butter all over the chicken. Sprinkle with paprika, the remaining 1 tablespoon herbs, 1 teaspoon salt and Freshly ground pepper to taste.
Fold chicken wings under (if desired) and tie the legs together with kitchen twine (if desired.) Place the chicken on top of the vegetables. Cover with lid.
Transfer it to the oven and roast 1 hour 15 minutes.
Remove the lid and continue roasting until the skin is crisp, the vegetables are fork tender and an instant read thermometer inserted into the chicken registers at least 165 degrees, 15 to 30 minutes longer. (See note for conventional chicken vs free-range.)
Remove the chicken from the pot and place on a carving board. Tent with foil and let rest 10 to 20 minutes. Meanwhile, stir the peas into the veggies and then cover the Dutch oven and let sit in the hot Dutch oven while the chicken rests.
Carve the chicken: Remove the legs at the thigh joint. Cut into drumstick and thighs. Cut through the breast meat to the wish bone. Remove wings, leaving drummet attached if desired. Then cut along the sternum of the chicken and slide knife along the rib bones to debone the chicken breast. Remove the chicken breast and set it on the cutting board. Slice into chunks.
Toss the veggies with parsley. Serve with the carved chicken.

Notes

Ingredient Note: Free-range chicken will take a little longer to bake than conventional chicken. If you are using a conventional chicken, in step 6 remove the lid then bake for only 15 minutes and then check for doneness. Continue baking until reached a safe internal temperature of 165 degrees when tested in the thickest part of the meat.

Ingredient Note: If you do not like mushrooms, omit them but add ½ cup chicken broth to the bottom of the Dutch oven when you layer in the vegetable mixture in step 2. This will compensate for any lack of moisture that would have been contributed by the mushrooms.

Ingredient Note: Instead of carrots (and or parsnips) one large peeled sweet potato can but cut and added with the other veggies.

Make Ahead: Prep chicken and veggies and layer into the pot and keep refrigerated for up to 12 hours. Transfer directly to the oven. Baking times may be a little longer in step 6- make sure to check with an instant-read thermometer and add additional cook time if necessary.

Leftovers and Storage: Portion leftovers into individual re-sealable containers. Keep refrigerated up to 4 days.

How To Reheat: Reheat each serving in a microwave-safe dish for 3 minutes on 50% power.

Prep Time: 10 mins
Active Time: 20 mins
Cook Time: 2 hours

Nutrition

Serving Size: 1 cup veggies and 4 ½ ounces chicken
Calories: 526
Sugar: 8 g
Fat: 27 g
Carbohydrates: 30 g
Fiber: 6 g
Protein: 35 g