Chicken Pot Roast

Cozy Up to Fall with a Homemade Chicken Pot Roast Recipe

Hey there, fellow foodies! As the leaves begin to turn and a gentle chill fills the air, it’s time to welcome the flavors of fall into our kitchens. What better way to do that than with a heartwarming homemade Chicken Pot Roast? In this easy-going recipe, we’ll guide you through crafting a mouthwatering dish that’ll have you and your loved ones reaching for seconds. So grab your apron, put on your coziest sweater, and let’s dive into the art of creating a truly scrumptious meal that captures the essence of the season.

Ingredients:

* 3 lbs chicken, spatchcocked
* Salt & pepper to taste
* 1 tsp Onion powder
* 1 tap Garlic powder
* 1 tsp Herb de provence
* 1 large white onion, roughly chopped
* 16 oz of baby carrot
* 1 cup of chopped mushrooms
* 5 large cloves of garlic, minced
* 1 tbsp brown Sugar
* 1 tbsp balsamic Vinegar
* 1 tbsp worcheshire sauce
* 1 cup of chicken broth, or enough to barely cover the top of the chicken
* 2 sprigs of fresh rosemary
* 1 sprig of fresh thyme
* 2 tbsp of olive oil
* 2 tbsp butter

Instructions:

1. Set the Mood:

Preheat your oven to 375°F . As you wait for it to warm up, take a moment to appreciate the comforting aromas that are about to fill your kitchen.

2. Prep the Goodies:

While the oven is getting cozy, prepare your vegetables by peeling and chopping them into bite-sized pieces. This is where you can get creative and mix and match your favorite fall veggies – the more colorful, the better!

3. Sear the Chicken:

In a sturdy oven-safe skillet or Dutch oven, heat up your olive oil over medium-high heat. Add the spatchcocked chicken, skin-side down, and let it sizzle until beautifully golden brown. This step locks in all the flavors, so don’t rush it!

4. Add Aromatics:

As your chicken dances in the skillet, sprinkle in the diced onion and minced garlic. Let them join the party and infuse the dish with their aromatic magic.

5. Deglaze and Simmer:

Pour in the chicken broth and let it bubble away, releasing all those caramelized bits from the bottom of the pan. Now’s the time to sprinkle in the thyme, salt, and pepper – a dash of seasoning love!

6. Nestle and Nuzzle:

Gently nestle your chopped veggies around the chicken, creating a cozy blanket of flavors. Pop the whole ensemble into the preheated oven, and let it all cook together at 375 degrees covered for 40 min then increase temperature to 400 uncovered for 40 more minutes.

7. Time to Feast:

Carefully remove the skillet from the oven (remember, it’s hot!), and take a moment to admire your creation. The succulent chicken, the hearty veggies, and that aromatic broth – it’s a masterpiece!

8. Plate and Enjoy:

Ladle this comforting goodness onto warm plates, and savor every bite. Feel free to sprinkle a touch of fresh thyme for a final burst of flavor and fragrance.

Yield: 4 servings

Chicken Pot Roast

Chicken Pot Roast

Cozy Up to Fall with a Homemade Chicken Pot Roast Recipe

Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes

Ingredients

  • 3 lbs chicken, spatchcocked
  • Salt & pepper to taste
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1 tsp Herb de provence
  • 1 large white onion, roughly chopped
  • 16 oz of baby carrot
  • 1 cup of chopped mushrooms
  • 5 large cloves of garlic, minced
  • 1 tbsp brown Sugar
  • 1 tbsp balsamic Vinegar
  • 1 tbsp worcheshire sauce
  • 1 cup of chicken broth, or enough to barely cover the top of the chicken
  • 2 sprigs of fresh rosemary
  • 1 sprig of fresh thyme
  • 2 tbsp of olive oil
  • 2 tbsp butter

Instructions

  1. Preheat your oven to 375°F .
  2. While the oven is getting cozy, prepare your vegetables by peeling and chopping them into bite-sized pieces. This is where you can get creative and mix and match your favorite fall veggies – the more colorful, the better!
  3. In a sturdy oven-safe skillet or Dutch oven, heat up your olive oil and butter over medium-high heat. Add the seasoned spatchcocked chicken, skin-side down, and let it sizzle until beautifully golden brown. This step locks in all the flavors, so don't rush it
  4. As your chicken dances in the skillet, sprinkle in the diced onion and garlic as well as the brown sugar, balsamic vinegar and worcheshire sauce
  5. Pour in the chicken broth or stock and let it bubble away, releasing all those caramelized bits from the bottom of the pan, about 3 minutes
  6. Gently nestle your chopped veggies and herbs around the chicken, creating a cozy blanket of flavors. Pop the whole ensemble into the preheated oven, and let it all cook together at 375 degrees covered for 40 min then increase temperature to 400 uncovered for 40 more minutes or until chicken is super tender and pulling away from the bone, this might take longer in your oven setting.
  7. Carefully remove the skillet from the oven (remember, it's hot!), and take a moment to admire your creation. The succulent chicken, the hearty veggies, and that aromatic broth – it's a masterpiece!
  8. Ladle this comforting goodness onto warm plates, and savor every bite. Feel free to sprinkle a touch of fresh thyme for a final burst of flavor and fragrance.

Conclusion:

And there you have it, a delightful and oh-so-cozy homemade Chicken Pot Roast that’s tailor-made for the autumn season. Whether you’re hosting a family dinner or treating yourself to some soul-soothing comfort food, this dish is bound to warm your heart and tummy. So go ahead, whip up this fall favorite, and bask in the deliciousness of the season. Happy cooking, my friends! 🍂🍗

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1 Comment

  1. Dee J.
    October 13, 2023 / 3:46 pm

    This recipe is so fabulous! The aroma of it alone made my house smell so good and comforting! Perfect for this fall weather!!

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