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Simple Chicken Pot Roast

A heartwarming dish combining tender chicken, fresh vegetables, and savory herbs, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the chicken
  • 4 pieces chicken thighs (bone-in, skin-on for flavor)
  • Salt and pepper To taste
For the vegetables
  • 4 medium carrots (peeled and sliced)
  • 3 medium potatoes (peeled and cubed)
  • 1 piece onion (chopped)
  • 2 stalks celery (chopped)
For the broth
  • 4 cups chicken broth (homemade or low-sodium canned)
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
Garnish
  • fresh parsley (chopped for garnish)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
  3. In a large, oven-safe pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat.
  4. Add the chicken thighs skin-side down and cook for about 5-7 minutes until the skin is golden brown. Flip and cook for an additional 5 minutes. Remove and set aside.
  5. In the same pot, add chopped onion, carrots, and celery. Sauté for about 5 minutes until the onions are translucent.
  6. Add cubed potatoes to the pot and stir them into the vegetable mix.
  7. Pour in the chicken broth and sprinkle in the dried thyme and garlic powder. Stir to combine and bring to a gentle boil.
  8. Nestle the browned chicken thighs back into the pot, skin-side up.
  9. Cover the pot with a lid and place it in the preheated oven. Roast for about 1 hour, until the chicken is cooked through and tender.
  10. Once done, carefully remove the pot from the oven and let it cool slightly before serving. Garnish with freshly chopped parsley.

Notes

For a deeper flavor, add a splash of white wine to the broth before roasting. Adjust cooking times based on your oven and keep an eye on the chicken. For a vegetarian option, substitute chicken with tofu or chickpeas and use vegetable broth. The pot roast can be refrigerated for up to 3 days, and leftovers can be frozen for up to 3 months.