One Pot Roasted Chicken
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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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
Description
One Pot Roasted Chicken uses a combination of seared chicken pieces and roasted vegetables cooked together in an oven-safe pan. The chicken, seasoned with salt and pepper, is browned on all sides to create a flavorful crust. Then, chopped sweet potatoes, carrots, and halved Brussels sprouts are lightly browned in the same pan. A sauce is prepared on the stovetop with garlic, herbs (thyme and rosemary), paprika, flour, white wine, and chicken broth to form a thickened base. The chicken and vegetables are reunited in the pan and roasted in the oven at a low temperature, allowing the flavors to blend and the meat to become tender while the vegetables roast through.
The dish offers a hearty meal with a mix of tender chicken skin and juicy vegetables softened but retaining some body. The aromatics and herbs infuse the sauce and ingredients, adding a fragrant, savory note. This recipe can be served as a complete meal presenting protein and vegetables together with a comforting sauce.
Ingredients
- 2 tablespoons extra virgin olive oil
- 6-8 chicken thighs or chicken drumsticks - or a combo of these, large, bone-in, skin-on
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper ground
- 3 tablespoons all-purpose flour or gluten-free flour
- 1 tablespoon thyme or 1 teaspoon dried, chopped fresh
- 1 tablespoon rosemary 1 teaspoon dried, chopped, fresh
- 1 teaspoon paprika
- 4 cloves garlic minced
- 2/3 cup white wine dry
- 2 1/2 cups chicken broth low-sodium
- 6 sweet potato peeled, washed, and chopped into 4-8 pieces, small
- 4 carrot peeled and roughly chopped, medium
- 1-2 cups Brussels sprouts cleaned and cut into halves
- salt to taste
- black pepper to taste
- rosemary if desired, fresh, for garnish
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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