Description

This classic pot roast chicken is a hearty and comforting main-course dish, featuring succulent whole chicken slow-cooked with root vegetables and aromatic herbs in a flavorful gravy. Perfect for family dinners or special occasions, it strikes the ideal balance between rustic simplicity and rich, satisfying flavors.

Ingredients

Units Scale

For the Chicken

1 whole chicken (about 4 lbs), giblets removed
2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp olive oil

For the Vegetables

3 large carrots, peeled and cut into 2-inch pieces
3 celery stalks, cut into 2-inch pieces
1 large yellow onion, quartered
4 garlic cloves, crushed
1.5 lbs baby potatoes, halved

For the Aromatics & Gravy

2 cups low-sodium chicken broth
1 cup dry white wine (optional, or substitute with extra broth)
3 tbsp all-purpose flour
2 sprigs fresh rosemary
3 sprigs fresh thyme
1 bay leaf
1 tbsp unsalted butter

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Instructions

Prep the Chicken
Pat the chicken dry with paper towels, then season generously inside and out with salt and pepper. This ensures flavorful and crispy skin after roasting.
Sear the Chicken
Heat olive oil over medium-high heat in a large Dutch oven or heavy oven-safe pot. Place the chicken breast side down and sear for 4-5 minutes until golden. Flip and brown the other sides, then remove to a plate.
Sauté the Vegetables
To the same pot, add carrots, celery, onion, and garlic. Sauté for 4-5 minutes until slightly softened and fragrant.
Build the Sauce
Sprinkle flour over the vegetables, stirring until it’s absorbed. Gradually pour in wine (if using), scraping up browned bits, then add chicken broth. Bring to a simmer. Add rosemary, thyme, and bay leaf.
Assemble and Roast
Return the chicken to the pot breast side up, nestling it in the vegetables. Scatter potatoes around the chicken. Cover with the lid.
Bake the Pot Roast
Transfer the pot to a preheated oven at 350°F (175°C). Roast covered for 1 hour. Remove the lid and roast for an additional 30 minutes, allowing the chicken to brown and the sauce to thicken.
Finish and Serve
Carefully transfer the chicken to a cutting board to rest. Discard herb stems and bay leaf. Stir butter into the sauce for a glossy finish. Carve the chicken and serve with vegetables and gravy.

Notes

Omit wine for an alcohol-free version—just use extra chicken broth.
For crispier skin, broil chicken for 2-3 minutes after roasting.
Use Yukon gold potatoes for a buttery texture.
The sauce can be strained for a smoother gravy if desired.

Nutrition

Serving Size: 1/6 of recipe
Calories: 480
Sugar: 6g
Sodium: 660mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 44g
Cholesterol: 130mg