Pot Roast Chicken D V O
Elevate your dinner table with Pot Roast Chicken D V O, a comforting, one-pot masterpiece that combines tender, golden-brown roast chicken with a medley of perfectly braised vegetables. This recipe starts with a whole chicken, expertly seasoned and seared for maximum flavor, then oven-roasted alongside hearty carrots, celery, baby potatoes, and aromatic garlic. Infused with fresh rosemary, thyme, chicken broth, and a splash of dry white wine, the dish creates its own luscious, savory pan sauce as it cooks. Finished with a dot of butter for richness and roasted to crispy perfection, this dish is a surefire crowd-pleaser for family dinners or special occasions. Easy to prep, full of flavor, and naturally gluten-free, this pot roast chicken recipe is the ultimate comfort food with a gourmet twist.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 4-5 lb Whole chicken
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Paprika
- 2 tbsp Olive oil
- 4 medium, peeled and cut into large chunks Carrots
- 3 medium, cut into large chunks Celery stalks
- 2 large, quartered Yellow onion
- 1.5 lb, halved Baby potatoes
- 3 sprigs Fresh rosemary sprigs
- 3 sprigs Fresh thyme sprigs
- 6 cloves, peeled and smashed Garlic
- 1.5 cups Chicken broth
- 0.5 cup Dry white wine
- 2 tbsp Unsalted butter
Instructions
Preheat your oven to 375°F (190°C).
Pat the whole chicken dry with paper towels. Season the outside and inside of the chicken with 2 tsp of salt, 1 tsp of black pepper, and 1 tsp of paprika.
In a large Dutch oven or oven-safe pot, heat 2 tbsp of olive oil over medium heat.
Sear the chicken, breast side down, in the hot oil for about 4-5 minutes until golden brown. Flip and sear the other side for another 4-5 minutes. Remove the chicken from the pot and set aside.
Add the carrots, celery, onion, baby potatoes, and smashed garlic cloves to the same pot. Stir and cook for 3-4 minutes until they begin to soften slightly.
Nestle the chicken back into the pot, breast side up, on top of the vegetables.
Add the fresh rosemary and thyme sprigs to the pot, tucking them around the chicken.
Pour the chicken broth and dry white wine over the vegetables and chicken to create the braising liquid.
Dot the top of the chicken with 2 tbsp of unsalted butter for added flavor and moisture.
Cover the Dutch oven with its lid (or tightly with foil) and transfer it to the oven.
Roast for 60 minutes. After 60 minutes, remove the lid or foil and increase the oven temperature to 425°F (220°C). Roast for an additional 20-30 minutes until the chicken is golden brown and registers an internal temperature of 165°F (74°C) in the thickest part of the breast.
Remove the pot from the oven and let the chicken rest for 10 minutes before carving.
Serve the chicken with the roasted vegetables and spoon some of the flavorful pan juices over each plate for extra flavor.
Nutrition Facts
Calories |
1380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 6024 mg | 262% | |
| Total Carbohydrate | 130.4 g | 47% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 32.1 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3991 mg | 85% | |
*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.
