Pot-Roasted Chicken Recipe

Name: Pot-Roasted Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 whole broiler or frying chicken; 2 Tbsp. vegetable oil; 2 Tbsp. butter; 1 clove garlic, minced; 4 medium size onions, quartered; 4 medium size potatoes, quartered; 6 carrots, pared and cut in 2-inch pieces; 1 can condensed chicken broth; 1 soup can water; 1 tsp. rosemary, crushed; 1/3 tsp. pepper; 1 tsp. salt

Servings: persons

1 whole broiler or frying chicken
2 Tbsp. vegetable oil
2 Tbsp. butter
1 clove garlic, minced
4 medium size onions, quartered
4 medium size potatoes, quartered
6 carrots, pared and cut in 2-inch pieces
1 can condensed chicken broth
1 soup can water
1 tsp. rosemary, crushed
1/3 tsp. pepper
1 tsp. salt

1
Using kitchen string or heavy white thread, tie legs to tail of prepared chicken.
2
Hook wing tips under back.
3
Heat oil, butter and garlic in a large Dutch oven.
4
Brown the chicken; remove from pot. Add onions, potatoes and carrots to pan drippings and saute. Remove vegetables and reserve.
5
Stir broth, water, rosemary and pepper into pan drippings.
6
Return the chicken to the pan. Surround with vegetables.
7
Baste with the liquid; sprinkle vegetables with salt and cover.
8
Bake at 350u00b0 for 1 hour, basting twice with sauce or until chicken is fork-tender.
9
Serve chicken and vegetables with sauce.
10
(You may want to thicken sauce with a little cornstarch.)

481

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 whole broiler or frying chicken, 2 Tbsp. vegetable oil, 2 Tbsp. butter, 1 clove garlic, minced, and more.

Yes, Pot-Roasted 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.

Pot-Roasted Chicken

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