Pot Roasted Chicken with Sweet and Sour Sauce
Elevate your dinner table with this Pot Roasted Chicken with Sweet and Sour Sauce—a harmonious blend of tender, oven-roasted chicken and a luscious, tangy glaze. Perfectly seasoned and golden-browned in a Dutch oven, the chicken is cooked alongside a medley of onions, carrots, and celery that infuses every bite with rich, aromatic flavors. The sweet and sour sauce, made from a delightful mix of pineapple juice, apple cider vinegar, soy sauce, and brown sugar, strikes the perfect balance between savory and zesty. Thickened to perfection, this glossy sauce coats the chicken beautifully, turning it into a centerpiece-worthy dish. Ready in under two hours, this comforting recipe is ideal for family dinners or special gatherings, offering six hearty servings of pure culinary bliss.
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Recipe Information
Ingredients
- 1 piece (about 4-5 lbs) Whole chicken
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 2 medium Carrot, sliced
- 2 stalks Celery stalk, sliced
- 2 cups Chicken broth
- 3 tablespoons Tomato paste
- 3 tablespoons Brown sugar
- 3 tablespoons Soy sauce
- 3 tablespoons Apple cider vinegar
- 1 cup Pineapple juice
- 1 tablespoon Cornstarch
- 2 tablespoons Cold water
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken dry with paper towels. Season it inside and out with salt and black pepper.
Heat the olive oil in a large oven-safe Dutch oven or heavy pot over medium-high heat.
Sear the chicken on all sides until golden brown, about 4-5 minutes per side. Once browned, remove the chicken from the pot and set it aside.
In the same pot, add the diced onion, minced garlic, sliced carrots, and celery. Sauté the vegetables for 5 minutes, or until softened.
Deglaze the pot with chicken broth, scraping up any browned bits from the bottom of the pot for extra flavor.
Stir in the tomato paste, brown sugar, soy sauce, apple cider vinegar, and pineapple juice until the mixture is combined.
Return the chicken to the pot, breast-side up, and spoon some of the liquid and vegetables over it.
Cover the pot with a lid and transfer it to the preheated oven. Roast the chicken for 1 hour and 15 minutes, basting it with the sauce every 20 minutes.
To check doneness, insert a meat thermometer into the thickest part of the thigh without touching the bone. The internal temperature should read 165°F (74°C).
Once done, remove the chicken from the pot and let it rest for 10 minutes on a cutting board.
While the chicken rests, make a cornstarch slurry by mixing the cornstarch with cold water. Stir this mixture into the sauce in the pot and cook over medium heat until the sauce thickens, about 2-3 minutes.
Carve the chicken and serve it with the sweet and sour sauce spooned over the top. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 7859 mg | 342% | |
| Total Carbohydrate | 100.5 g | 37% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 72.2 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2052 mg | 44% | |
*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.
