Pot Roast Chicken with potatoes, carrots, onions, garlic and rosemary, it’s juicy, flavorful, darn easy to make and a sure fire hit anytime!
As it turns out, I had a chicken. I also had potatoes, carrots, onions and garlic. 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 hit with family and friends.
Instructions
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!
Pot Roast Chicken
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.
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.
Pot Roast Chicken
Pot Roast Chicken with potatoes, carrots, onions, garlic and rosemary, it's juicy, flavorful, darn easy to make and a sure fire crowd pleaser!
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
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.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 1050Total Fat: 73gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 59gCholesterol: 102mgSodium: 146mgCarbohydrates: 58gFiber: 6gSugar: 8gProtein: 44g
Nutrition information isn’t always accurate.
