Chicken Pot Roast with Mushrooms
Transform your dinner table into a comforting haven with this savory Chicken Pot Roast with Mushrooms. Featuring a golden-roasted whole chicken nestled alongside tender baby potatoes, sweet carrots, and earthy cremini mushrooms, this dish is rich with the flavors of fresh thyme, rosemary, and a splash of dry white wine. The recipe begins with a beautifully seared chicken in a single pot, creating the perfect base for a fragrant broth made with chicken stock and sautéed aromatics like onion and garlic. Finished in the oven, this hearty one-pot meal boasts melt-in-your-mouth vegetables and a customizable sauce that can be thickened to your liking. Ideal for cozy family dinners or weekend entertaining, this easy-to-follow recipe will delight your taste buds while keeping cleanup minimal. Serve it straight from the pot for a rustic, comforting centerpiece.
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Recipe Information
Ingredients
- 1 medium (about 4-5 lbs) whole chicken
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 large (sliced into wedges) yellow onion
- 4 minced garlic cloves
- 4 medium (peeled and cut into chunks) carrots
- 1.5 pounds (halved) baby potatoes
- 8 ounces (halved or quartered) cremini mushrooms
- 2 cups chicken stock
- 1 cup dry white wine
- 6 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tablespoon (optional, for thickening the sauce) all-purpose flour
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken dry with paper towels and season it generously, inside and out, with salt and pepper.
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Add the chicken to the pot and sear on all sides until golden brown, about 4-5 minutes per side. Remove the chicken and set it aside.
Melt the butter in the same pot, then add the onion wedges and sauté for 2-3 minutes until slightly softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the carrots, baby potatoes, and mushrooms, seasoning them lightly with salt and pepper.
Deglaze the pot by pouring in the white wine, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
Pour in the chicken stock and return the chicken to the pot, breast-side up.
Add the thyme sprigs, rosemary sprigs, and bay leaves to the pot, tucking them around the chicken and vegetables.
Cover the pot with a tight-fitting lid or aluminum foil and transfer it to the preheated oven.
Roast for 75-90 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the meat and the vegetables are tender.
For a thicker sauce, remove the chicken and vegetables from the pot and place the pot back on the stovetop. Stir in the flour and simmer for 2-3 minutes until the sauce thickens.
Serve the chicken and vegetables hot with the sauce spooned over the top. Garnish with extra fresh thyme if desired.
Nutrition Facts
Calories |
1678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.7 g | 97% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 7722 mg | 336% | |
| Total Carbohydrate | 142.7 g | 52% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 36.5 g | ||
| Protein | 81.2 g | 162% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 386 mg | 30% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 4424 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
