Chicken Pot Roast
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Chicken Pot Roast
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A whole chicken is roasted with garlic, lemon, and herbs in a dutch oven with a lid sealed to the pot. The result is juicy, moist, tender chicken roast that is worthy for fancy Sunday dinner.Recipe adapted from Around my French Table by Dorie Greenspan
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Ingredients
- 3-1/2 lb chicken whole organic free-range
- olive oil
- salt
- black pepper
- 1-2 lemon halved
- 1 garlic cut in half, whole
- thyme rosemary, and sage, a few sprigs
- 1 onion diced
- 2 carrot diced
- 2 celery diced
- 3 tablespoon lemon juice freshly squeezed
- 1 cup chicken stock
- 1-1/2 cup flour
- 3/4 cup water hot
Instructions
- Preheat the oven to 450˚F.
- Sprinkle the cavity of chicken with a generous amount of salt and pepper and stuff with lemon, garlic and herbs. Drizzle the skin with olive oil and sprinkle with salt and pepper.
- Heat the skillet very hot and brown the chicken on all sides.
- Put diced vegetables in a dutch oven just to barely cover the bottom and place the chicken on top. Surround the chicken with more vegetables.
- Add a few more sprigs of herb into the pot if desired. Drizzle with lemon juice and pour chicken stock.
- Mix flour and water in a bowl until it forms a sticky dough. Place the dough on the rim of the pot. Press the lid on to the dough to seal the pot. Place the pot in the hot oven and bake for 55-60 minutes.
- Use a screwdriver to break off the seal. Take the chicken out and let it rest for a few minutes. Carve as desired. Drizzle with the hot vegetable broth remained in the pot along with the vegetables. Mashed potato will make a nice accompaniment.
Equipments used:
Notes
- The cooking technique is adapted from a cookbook "Around My French Table" by Dorie Greenspan.
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