Pot Roast Chicken Recipe

Name: Pot Roast Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 lb) chicken; 1 tablespoon olive oil, for frying; 8 ounces streaky bacon, chopped; 1 onion, roughly chopped; 3 garlic cloves, chopped; 2 sticks celery, chopped; 2 tablespoons thyme, leaves only; 1 (14 ounce) can chopped tomatoes; 1 tablespoon Worcestershire sauce; 1 teaspoon smoked paprika; 2 ½ cups chicken stock

Servings: persons

1
Preheat the oven to 375F
2
Place a large casserole over a high heat on the hob, add the olive oil and when hot add the whole chicken to the casserole, turning occasionally until brown all over.
3
Remove and set aside.
4
Add the bacon to the casserole and fry for a few minutes then add the onion, garlic, celery and thyme.
5
Pour in the chopped tomatoes.
6
Add the Worcestershire sauce and smoked paprika.
7
Stir all the ingredients together and then add the chicken stock.
8
Return the chicken to the casserole and bring to the boil.
9
Put the lid on the casserole and cook in the oven for 1 hour 30 minutes.

778

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (3 lb) chicken, 1 tablespoon olive oil, for frying, 8 ounces streaky bacon, chopped, 1 onion, roughly chopped, and more.

Yes, Pot Roast Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pot Roast Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions