One Pot Cooking for Men

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Chicken Pot Roast

Chicken pot roast with potatoes, carrots, onions, garlic and rosemary!
It’s juicy, flavorful, darn easy to make and a sure fire crowd pleaser!

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Serves Serves 4

315

Chicken Pot Roast

30 minPrep Time

1 hr, 10 Cook Time

1 hr, 40 Total Time

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Recipe Image

Ingredients

  • 2 garlic heads (less or more to taste)
  • 3-4 carrots cut (see photo)
  • 5-6 small red potatoes – quartered
  • 1 large onion – cut into wedges
  • 4-5 Tbs olive oil
  • 4-5 Tbs fresh lemon juice
  • 1 t dried thyme
  • 1 t dried rosemary
  • 4 skinless chicken breasts

Instructions

  1. Prepare the vegetables: separate the cloves of garlic and peel; cut any large cloves in half. Cut the potatoes, carrots and onions.
  2. Combine 2T olive, 2T lemon juice, and half the dried thyme and dried rosemary to a gallon size zip-lock bag. Mash the bag to combine the marinade. Add all of the veggies to the bag then seal and squeeze lightly to combine with the marinade. Add the veggies to the Dutch oven.
  3. Add remaining olive oil, lemon juice and dried herbs to the zip-lock bag and mash to combine. Add the chicken and squeeze (massage) the bag to cover chicken with marinade. Place chicken over the veggies in the Dutch oven and place the lid on the pan.
  4. Roast in the oven at 450 F for 15 minutes; lower the heat to 350 F and roast for 45 minutes. Depending on the kind of Dutch oven you use, you may want to take the lid of for the last 10 minutes or so, to brown the chicken.

Nutrition

Calories

315 cal

Fat

17 g

Carbs

13 g

Protein

28 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Chicken pot roast may not be something you think of if you’re not from the south.  Traditionalists will tell you a pot roast should be beef but I didn’t have a beef roast in the freezer, I had chicken.

I also had potatoes, carrots, onions and garlic.  I ‘ve got a rosemary bush in the herb garden and house guests arriving for dinner. Guess where this is going?

And yes, I could have dressed up this recipe and called it rôti de poulet but honestly it’s chicken roasted in a pot and it is juicy, flavorful, damn easy to make and a sure fire crowd pleaser.

In my grandmother’s time nearly everyone had chickens.  Sometimes they would be all over the yard and if you had one that wouldn’t lay or was mean, you got yourself a chicken dinner. Folks were always showing up or passing through, sharing a meal.  It’s one of the nice things in life.

The following recipe is a mash-up of two recipes we’ve enjoyed – 40-clove garlic roasted chicken in a clay pot and a lemony roasted chicken in a Le Creuset braiser.  See, more fancy words. I is a writer.

We don’t have a clay pot and we don’t have a braiser but we do have a Le Creuset cast-iron Dutch oven. We’ve also made this in a Dutch oven that comes with a pot and pan set and it worked fine.  So, you don’t have to have a Le Creuset Dutch oven but let me tell you, they are worth the price, especially if you have a Le Creuset outlet near you.  That’s where we bought ours and they last FOREVER.  I like buying stuff that will outlive me.

We’ve modified this recipe to suit our taste.  We took out the salt and we used skinless chicken breasts but you can use any part of the chicken or all of it, even with the skin and, feel free to salt away. And we definitely don’t use 40 cloves of garlic but we do use a bunch.  And if you don’t like garlic leave it out of the dish but if you do, don’t invite me over for dinner.  And if you’ve never tried roasted garlic you really must.  Spread it on a piece of crusty bread smeared with soft goat cheese. YUM!

We usually make this when we have company but if we’re making it for the two of us, the leftovers heat up great in the Dutch oven.  Enjoy!

 

 

Chicken Pot Roast

Serves: 4

 

What you need:

Cleaver

Zip-lock baggie – gallon size

Dutch Oven

 

Ingredients:

2 garlic heads (less or more to taste)

3-4 carrots cut (see photo)

5-6 small red potatoes – quartered

1 large onion – cut into wedges

4-5 Tbs olive oil

4-5 Tbs fresh lemon juice

1 t dried thyme

1 t dried rosemary

4 skinless chicken breasts

 

Instructions:

Preheat oven to 450 F

Prepare the vegetables: separate the cloves of garlic and peel; cut any large cloves in half.  Cut the potatoes, carrots and onions.

Combine 2T olive, 2T lemon juice, and half the dried thyme and dried rosemary to a gallon size zip-lock bag.  Mash the bag to combine the marinade.  Add all of the veggies to the bag then seal and squeeze lightly to combine with the marinade.

Add the veggies to the Dutch oven.

Add remaining olive oil, lemon juice and dried herbs to the zip-lock bag and mash to combine.  Add the chicken and squeeze (massage) the bag to cover chicken with marinade.  Place chicken over the veggies in the Dutch oven and place the lid on the pan.

Roast in the oven at 450 F for 15 minutes; lower the heat to 350 F and roast for 45 minutes. Depending on the kind of Dutch oven you use, you may want to take the lid of for the last 10 minutes or so, to brown the chicken.  Enjoy!

 

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