Flavor-Packed One-Pot Roast Chicken with Herbs for a Cozy Weeknight Dinner
This one-pot roast chicken is tender, juicy, and infused with aromatic herbs, making it a perfect hearty meal for chilly evenings.
Servings: 4 servings
Equipment
- Large Pot or Dutch Oven
Ingredients
Main Ingredients
- 1 whole Whole Chicken (3-4 pounds) Remove giblets before cooking.
- 1/4 cup Olive Oil Use extra virgin for better flavor.
- 2-3 sprigs Fresh Rosemary Fresh preferred for stronger flavor.
- 2-3 sprigs Fresh Thyme Fresh preferred for stronger flavor.
- 4 cloves Garlic, minced Adds aroma and flavor.
- 1 large Onion, sliced Provides a savory base.
- 2 large Carrots, chopped Adds sweetness and color.
- 2-3 medium Potatoes, quartered Choose waxy variety for best texture.
- 1 tablespoon Salt Essential for flavor enhancement.
- 1 teaspoon Pepper Freshly ground for best flavor.
- 1 cup Chicken Broth Adds moisture and flavor.
Instructions
- 1. Prepare the Ingredients: Gather all ingredients, chop carrots, quarter potatoes, slice onion, and mince garlic.
- 2. Preheat the Oven: Preheat your oven to 425°F (220°C).
- 3. Season the Chicken: Rinse and pat dry the chicken. Rub with olive oil, salt, and pepper.
- 4. Stuff with Herbs: Place rosemary and thyme inside the chicken cavity.
- 5. Prepare the Vegetables: In a pot, add onion, carrots, and potatoes. Drizzle with olive oil and season.
- 6. Place the Chicken in the Pot: Nestle the chicken on top of the vegetables.
- 7. Add Garlic: Sprinkle minced garlic over the vegetables and around the chicken.
- 8. Pour in Chicken Broth: Carefully pour broth around the chicken.
- 9. Roasting Time: Roast for 1 hour and 15 minutes or until chicken reaches 165°F (75°C).
- 10. Rest the Chicken: Remove from oven and let rest for 10-15 minutes.
- 11. Carve and Serve: Carve chicken and serve with roasted vegetables, drizzling pan juices over the top.
Notes
For variations, consider changing herbs, adding citrus, or incorporating seasonal vegetables.