Pot Roast Chicken D-V-O Recipe

Name: Pot Roast Chicken D-V-O
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs whole chickens (washed inside and out); 1 lb small red potato (or use scrubbed russets, cut in chunks); 15 ounces chicken broth; 2 tablespoons flour; ¾ cup water; 2 tablespoons oil; 3 medium onions, peeled, chunked; 8 stalks celery, washed, coarsely chopped; 8 medium carrots, peeled, cut in chunks; 1 ½ teaspoons dried rosemary; 1 ½ teaspoons dried thyme; 1 ½ teaspoons dried parsley; 1 ½ teaspoons dried sage; 1 ½ teaspoons dried oregano; 2 teaspoons black pepper; 1 teaspoon salt

Servings: persons

3 lbs whole chickens (washed inside and out)
1 lb small red potato (or use scrubbed russets, cut in chunks)
15 ounces chicken broth
2 tablespoons flour
¾ cup water
2 tablespoons oil
3 medium onions, peeled, chunked
8 stalks celery, washed, coarsely chopped
8 medium carrots, peeled, cut in chunks
1 ½ teaspoons dried rosemary
1 ½ teaspoons dried thyme
1 ½ teaspoons dried parsley
1 ½ teaspoons dried sage
1 ½ teaspoons dried oregano
2 teaspoons black pepper
1 teaspoon salt

1
Heat oven to 400 degrees F.
2
In an oven-proof Dutch oven or roasting pan, heat the oil and saute onions, celery, carrots, rosemary, thyme, parsley, sage, oregano, pepper and salt over medium heat for 5-8 minutes.
3
Remove vegetables with a slotted spoon and set aside, leaving drippings in the pot.
4
Rinse chicken in cold water and pat dry with paper towels.
5
Place in pot and brown on all sides.
6
Place chicken on its back in the pot.
7
Dump in the sauteed vegetables and herbs.
8
Add the washed potatoes and pour chicken broth over all.
9
Cover the Dutch oven.
10
Bake for 1-1/2 hours.
11
Remove tender chicken to a platter and cut into serving pieces.
12
Place vegetables and herbs around the platter.
13
Cover to keep warm.
14
Whisk flour into the water until smooth.
15
Stir into the drippings in the Dutch oven.
16
Cook over medium heat, stirring constantly, until boils and thickens into gravy.
17
Strain, if desired, to remove lumps.
18
Serve over chicken and vegetables.

1050

kcal

Calories

Fat

Carbs

146

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 16 ingredients. The key ingredients include: 3 lbs whole chickens (washed inside and out), 1 lb small red potato (or use scrubbed russets, cut in chunks), 15 ounces chicken broth, 2 tablespoons flour, and more.

Yes, Pot Roast Chicken D-V-O 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 D-V-O

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions