Roast Chicken In A Pot Recipe

Name: Roast Chicken In A Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs. roaster chicken, cut in 4 pieces; salt and freshly ground black pepper; 2 lbs. virgin olive oil; 12 small white boiling onions peeled; 4 good sized carrots, cut into 2-inch pieces; 4-6 ribs of celery cut into 2-pieces; 8 creamer-size yukon gold potatoes (or red potatoes) cut in half; 2 c. white wine (or Marsala is also nice); 1/2 bunch thyme; 6 sprigs Italian parsley; 1 large fresh bay leaf

Servings: persons

4 lbs. roaster chicken, cut in 4 pieces
salt and freshly ground black pepper
2 lbs. virgin olive oil
12 small white boiling onions peeled
4 good sized carrots, cut into 2-inch pieces
4-6 ribs of celery cut into 2-pieces
8 creamer-size yukon gold potatoes (or red potatoes) cut in half
2 c. white wine (or Marsala is also nice)
1/2 bunch thyme
6 sprigs Italian parsley
1 large fresh bay leaf

1
Seasoned chicken well with salt and pepper.
2
Heat the olive oil over high heat in a Dutch over and brown chicken well on all sides.
3
Remove from the pan.
4
Add the onions, carrots, celery, and potatoes.
5
Season with salt and pepper; add almost to the top of the chicken and cover.
6
Bring to a boil.
7
Preheat the oven to 400u00b0.
8
Place pot into oven for 45 minutes.
9
Remove cover and bake 30 minutes more.
10
Correct broth to taste.
11
Serve in a large bowl.

3052

kcal

Calories

245

Fat

Carbs

149

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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: 4 lbs. roaster chicken, cut in 4 pieces, salt and freshly ground black pepper, 2 lbs. virgin olive oil, 12 small white boiling onions peeled, and more.

Yes, Roast Chicken In A Pot 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!

Roast Chicken In A Pot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions