Pot-Roast Chicken And Vegetables Recipe Recipe

Name: Pot-Roast Chicken And Vegetables Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken, weighing 4 to 6 pounds; 2 onions; 3 large carrots; 3 leeks; 3 potatoes; 2 bay leaves; 2 to 3 sprigs of thyme; 1 tablespoon soft butter; A glass of white wine; A glass of water; 2 teaspoons salt; Freshly ground black pepper

Servings: persons

1 chicken, weighing 4 to 6 pounds
2 onions
3 large carrots
3 leeks
3 potatoes
2 bay leaves
2 to 3 sprigs of thyme
1 tablespoon soft butter
A glass of white wine
A glass of water
2 teaspoons salt
Freshly ground black pepper

1
Place the chicken in a large casserole, a clay pot, or a deep roasting pan with a lid. Slice the onions and cut all the other vegetables into chunks. Arrange the vegetables and herbs around the bird. Rub the butter over the breast of the bird and pour over the wine and water, then season well with the salt and some pepper.
2
Place the lid on the dish and put it in a preheated 375u00b0F oven. Remove the lid after about 50 minutes and give the vegetables a good stir. Baste the chicken with the fat on top of the juices in the dish. Leave the lid off and return to the oven for 25 to 35 minutes, until the breast is nicely browned and the juices run clear when the thigh is pierced with a skewer.
3
To serve, transfer the chicken to a large warmed plate and carve it up fairly chunkily. Spoon vegetables from the roasting pot and plenty of buttery juices onto each plate beside the meat.
4
If using a stewing chicken, turn the oven down to 300u00b0F after the first half an hour, then cook for 1 1/2 to 2 hours without removing the lid. Turn the bird over on its back halfway through cooking and give the vegetables a good stir at the same time.

225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 chicken, weighing 4 to 6 pounds, 2 onions, 3 large carrots, 3 leeks, and more.

Yes, Pot-Roast Chicken And Vegetables Recipe 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.

Pot-Roast Chicken And Vegetables Recipe

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