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Andrea

One Pan Roasted Chicken and Potatoes

5 from 6 votes
Make this hearty one pot meal for busy weeknights and during the holiday season.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8 people
Course: Main
Cuisine: American
Calories: 394
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • 1 Dutch Oven

Method
 

  1. 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.
  2. 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!)
  3. To serve - ladle into bowls and serve with crusty bread or rice.

Notes

To make this in the slow cooker, start by searing 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.