This one pan roasted chicken and potatoes dish is all about using simple flavors to create something really satisfying and delicious. This dish is both hearty and light, and is packed with flavor. Add in some interesting autumn vegetables, and you’ll have an easy but still special weeknight dinner.
One of my very favorite cold weather veggies is celeriac, or celery root. It cooks up with a texture similar to a potato, but with the flavor of celery. For this easy recipe, I also added cubed turnips, carrots, and of course potatoes. The result is a delicious one-pan chicken recipe the whole family will love.
And if you like the idea of a one pan meal and love chicken, check out my recipe for one pan chicken, veggies and rice. Or I have a couple of great sheet pan chicken recipes as well! Check out cranberry chicken and potatoes or hummus crusted chicken!
Why this recipe works
- Easy prep and easy clean-up thanks to everything going into 1 pot (I love to use my Dutch oven because it washes so easily and retains heat so well, but you could also use a large roasting pan)
- Healthy mix of nutrient dense root vegetables and high in lean protein
- This dish is packed with incredible flavor thanks to a good sear with olive oil and butter and then a nice slow and low simmer with a variety of aromatics
- Great for weeknight dinners but also for meal prep; packs up nicely and reheats well
- 1 whole chicken, cut into 8 pieces
- Butter and olive oil
- 3 cloves of garlic
- 1 yellow onion or red onion, diced
- Chicken stock and white wine (optional)
- Celery root, turnips, carrots and baby potatoes or red potatoes cut up into large 2″ chunks (or leave whole if using baby potatoes)
- Fresh herbs of choice but I love using thyme or fresh rosemary
- Salt and black pepper
- Heavy cream to make a rich broth
This stew has a lot going on in the flavor department and requires just a couple of simple steps. Start by preheating the oven to 375 degrees f.
Begin by heating the olive oil and butter in your pot over medium heat. Season the chicken pieces with salt and pepper and sear for about 3-5 minutes on each side till the chicken skin gets a nice golden color. Remove the chicken pieces from the pan and set aside.
Next, add the chicken pieces back to the baking dish and nestle in the root veggies. Add the whole garlic cloves, fresh herbs of choice and season everything really well with a few big pinches of salt and pepper. Pour the chicken stock over everything and pop it into the oven for about 45-60 minutes cooking time. The internal temperature with an instant-read thermometer should be 160 degrees f.
When the chicken is done cooking, the broth is bursting with flavor, and now you add some heavy cream to make it a bit more creamy. Add the cream is optional, but it does add another level of richness to the broth. If you’re like me, you’ll be slurping that broth straight from the ladle, as its the best part of this dish! Okay, maybe the chicken is a close tie but dang, both are so good! This is truly one of my go-to dishes when the weather cools down. The perfect well-rounded meal with really easy cleanup.
To serve the stew, ladle it up into bowls with crusty bread on the side. We are usually so hungry and the anticipation is so great after that hour of delicious smells wafting through the house, it’s all we can do to actually use a bowl. But seriously, this stew is so good. It’s the perfect thing to make for a small crowd and it’s really hearty and satisfying. And I love that it’s special enough to make for guests, but also quick enough to be an easy weeknight meal.
Yes! Just sear the chicken in a regular frying pan in the butter. Add the onions and wine like the recipe says, then transfer that to the slow cooker and add everything else in and cook on HIGH for 2-4 hours, or LOW for 4-6 hours.
If you don’t care for the veggies listed, totally substitute them with the ones you do like. Rutabagas could be added in. Chopped kale could be added at the end.
If you want to speed up the cooking process, use boneless, skinless chicken breasts and cut the veggies into smaller pieces. I prefer using cuts of the whole chicken or skin-on chicken thighs because the flavor is superior and doesn’t dry out as easily as boneless skinless cuts. If you must use the latter, check for doneness after 30 minutes so the chicken doesn’t dry out.
This recipe makes one of the most delicious meals, I really think you and your family will love it!
Tried this recipe? Please leave a comment and/or rating, letting me know how you enjoyed it! Connect with me on Instagram and Pinterest, and never miss a post by signing up for my weekly newsletter!
One Pan Roasted Chicken and Potatoes
- 1 Dutch Oven
- 1 Tablespoon butter
- 1 whole free range organic chicken, cut into 8 pieces (or 8 chicken thighs), bone-in and skin-on
- 1 large onion diced
- 1 celeriac celery root, peeled and cut into chunks
- 1 large or 2 small turnips peeled and cut into large chunks
- 3 carrots peeled and cut into large chunks
- 2-3 large red potatoes cut into large chunks
- 3 whole garlic cloves peeled
- 1 cup white wine
- 2 cups organic chicken stock
- Salt and black pepper
- 3-4 sprigs fresh thyme
- ½ cup organic heavy cream optional
- For serving – crusty bread or cooked rice
- Heat a 6-quart Dutch oven over medium-high heat. Add the butter and let it foam and melt. Place the chicken pieces skin side down in the pan, working in two batches, if needed. Cook for 3-5 minutes then turn over and cook for another 3-5 minutes. Remove from pan and keep warm. Add the onion to the pan. Cook, stirring frequently, allowing the onion to soften. Scrape up any browned bits with a wooden spoon. Next add the wine to deglaze the pan. Cook for another 5 minutes, then turn off heat. Some of the wine will remain.
- To the Dutch oven, add the cubed vegetables and garlic. Place the chicken pieces on top. Pour the chicken broth over the top Season well with salt and pepper, and add the thyme sprigs. Cover with lid. Place in oven and cook for 45-60 minutes, or until chicken is cooked through. The internal temperature should be between 160-165°F and juices should run clear. Remove from oven and let stand 5-10 minutes before serving. If using, gently stir in the heavy cream. (The veggies will be very tender, so don’t stir too hard!)
- To serve – ladle into bowls and serve with crusty bread or rice.
Meryl Danziger says
Thanks for sharing this fabulous recipe! The chicken cooked to perfection but that the end of the cooking time the veggies had barely cooked at all. Took a half hour beyond the hour. Did I possibly miss a step such as parboiling or…? 5-star worthy nonetheless!
Emily Bruno says
Love chicken and vegetable stew – so hearty and comforting!
Tawnie Kroll says
Cameron loved this! So good thank you!!!
Lauren Grant says
Wow! So cozy and comforting for the chilly months!
This was next level amazing!!!! My entire family loved it. Thank you for making me the dinner winner.
Thank You Lindsay
I cooked at 400 for an hour and it was
So so so good! Restaraunt quality!!
Lindsey | Cafe Johnsonia says
Sorry about that! Set your oven to 350 degrees for 45-60 minutes. You can set it to 400 and cook for less time if you’re in a hurry.
Where does it say how high the oven temp is?
I see it can be in a slow cooker but also in the oven yes?
Lauren Nagel says
A hearty, low carb meal for me and my family! Thanks for the recipe!