One Pot Roasted Chicken
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr 10 mins
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Servings
8 servings
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Calories
472 kcal
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Course
Main Course
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Cuisine
American
One Pot Roasted Chicken
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One Pot Roasted Chicken is a delicious and budget-friendly chicken dinner, made with lots of veggies, in a comforty and hearty sauce.
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Ingredients
- 2 tablespoons extra virgin olive oil
- 6-8 large bone-in skin-on chicken thighs or chicken drumsticks - or a combo of these
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons all purpose-flour or gluten-free flour
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- 1 tablespoon chopped fresh rosemary 1 teaspoon dried
- 1 teaspoon paprika
- 4 cloves garlic minced
- 2/3 cup dry white wine
- 2 1/2 cups chicken broth low-sodium
- 6 small sweet potatoes peeled, washed, and chopped into 4-8 pieces
- 4 medium carrots peeled and roughly chopped
- 1-2 cups Brussels sprouts cleaned and cut into halves
- salt and pepper to taste
- fresh rosemary for garnish if desired
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Place a very large oven-safe Dutch oven or large oven-safe pan, over medium-high heat on the stove and add the olive oil.
- Season the chicken pieces with salt and pepper.
- Once the oil is hot, sear the chicken pieces on all sides, until golden brown. Remove and set aside on a plate.
- Next, add the potatoes, carrots, and Brussels sprouts to the pan, stir, and brown them slightly on all sides, for about 5-7 minutes. Remove them to a plate and set aside.
- Lower the heat to medium, and add the flour to the pan, to the liquid left in there, immediately whisk it until the flour is absorbed.
- Have the herbs on hand, and add the garlic, thyme, rosemary, paprika, and salt and pepper to taste, and continue to stir constantly for one more minute.
- Next, while still whisking, very slowly pour the wine little by little.
- After that, add the chicken broth slowly, also constantly whisking to avoid any lumps that form.
- Let the sauce simmer for 4-5 minutes, whisking gently, taste, and adjust for salt and pepper.
- Next, add the veggies back into the pan, and give them a gentle stir, to submerge them in the gravy.
- After that, add the chicken pieces to the sauce as well.
- Cover the pan with the lid and transfer into the oven to roast for about 35-40 minutes or until the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit and the potatoes are tender.
- Remove the pan from the oven, and allow it to rest, covered, for about 5-10 minutes before serving.
Nutrition Information
Show Details
Calories
472kcal
(24%)
Carbohydrates
42g
(14%)
Protein
22g
(44%)
Fat
23g
(35%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
10g
Trans Fat
0.1g
Cholesterol
108mg
(36%)
Sodium
620mg
(26%)
Potassium
984mg
(28%)
Fiber
7g
(28%)
Sugar
9g
(18%)
Vitamin A
29491IU
(590%)
Vitamin C
17mg
(19%)
Calcium
89mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Calories | 472kcal | 24% |
| Carbohydrates | 42g | 14% |
| Protein | 22g | 44% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 108mg | 36% |
| Sodium | 620mg | 26% |
| Potassium | 984mg | 21% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 29491IU | 590% |
| Vitamin C | 17mg | 19% |
| Calcium | 89mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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