09.22.21

Pot Roast Chicken

So I was craving the flavors and comfort of pot roast this week, but really wasn’t craving red meat. Hence this creation, Pot Roast Chicken

Pot Roast Chicken

An obvious take on pot roast, but with chicken, this recipe is a crave-able dish that the whole family will enjoy. Crispy chicken thighs sit right on top of delicious gravy-coated veggies like potatoes, celery and carrots. 

While it takes some time to cook in the oven, this recipe is mostly hands-off, leaving you time to tackle emails, homework, house chores…you know, all the things. Pop this on the table and this one-pot meal will certainly satisfy you and yours. 

Pot Roast Chicken

Find my Classic Beef Pot Roast here! 

Pot Roast Chicken

Serves: 4 people
Print
5 from 6 votes
Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins

Ingredients

  • 2 tbsp extra virgin olive oil
  • 3 lbs bone-in, skin-on chicken thigh
  • 1 tsp kosher salt
  • ½ tsp freshly cracked black pepper
  • 1 large yellow onion halved and cut into ¼-inch slices
  • 3 large carrots cut into 2-inch pieces
  • 4 stalks celery cut into 2-inch pieces
  • 2 cloves garlic thinly sliced
  • 2 tsp dijon mustard
  • 1 tbsp tomato paste
  • ¼ tsp smoked paprika
  • 1 cup low sodium chicken broth
  • 1 tbsp arrowroot flour
  • 2 tbsp apple cider vinegar
  • 5-7 sprigs of thyme tied into a bundle using kitchen twine
  • 2 bay leaves
  • 1 lb yellow potatoes cut into 2-inch pieces

Instructions

  • Preheat the oven to 350 degrees F.
  • Pat the chicken dry and season on both sides with the salt and pepper.
  • Heat the olive oil in an oven-safe large, deep skillet (I use the Made In 3.5 quart saute pan) over medium-high heat.
  • When hot, in batches so as to not overcrowd the skillet add the chicken, and cook until golden on each side (about 2 minutes per side) transfer to a plate and set aside.
  • Add the onion, carrots, celery, and garlic and cook, stirring, for 1 minute.
  • Add the dijon, tomato paste, and paprika and toss until well combined.
  • In a small bowl, whisk together the broth and the arrowroot flour until well combined. Slowly pour in the broth mixture while stirring until well combined. (*Your sauce will almost immediately thicken. Don’t worry-- when the chicken cooks down, it will add additional juices to the sauce and it turns out perfectly in the end).
  • Remove from the heat and stir in the apple cider vinegar, add the bundle of thyme and the bay leaves. Place the chicken on top of the veggies, skin side up. Cover and transfer to the oven and bake for 40 minutes.
  • Remove from the oven, and increase the heat to 400 degrees F.
  • Remove the cover and carefully nestle the potatoes into the sauce, tucking them under the chicken (just be delicate moving around the chicken so the skin doesn’t fall off!). Transfer back to the oven and bake, uncovered, until the skin is a deep golden brown and crisp, the potatoes are tender, and the sauce has thickened, about 30 more minutes.
  • Remove from the oven and let cool for 10 minutes prior to serving. Garnish with parsley, if desired, and enjoy!

Notes

*Here is the 3.5 quart Saute Pan that I used in the recipe by Made In Cookware. (you can shop Made In using my code DEFINEDDISH for 20% off.) *affiliate link

26 Comments

  • Reply
    Isabelle
    October 17, 2021 at 11:17 pm

    5 stars
    This was very good and easy. Every night my family says what our favorite part of our day is and tonight my husband said dinner so it was a home run. I loved this because I don’t like red meat which is in a lot of fall time roast meals

  • Reply
    Jill
    October 6, 2021 at 2:30 pm

    5 stars
    This is a lovely twist on classic pot roast. Thank you for the well-balanced recipe. It turned out perfectly on the first try! I think you mentioned in your IG story that you can use wine instead of ACV for another variation that’s not Whole 30. Would you use a similar amount (maybe more wine?) and add at the same time? So glad to have this new recipe heading into fall!

    • Reply
      Alex
      October 8, 2021 at 1:10 pm

      I would do 1/4 cup of dry white wine if you want to cook with wine! would be so good.

  • Reply
    Sarah
    October 3, 2021 at 10:53 pm

    5 stars
    This is a Sunday dinner home run!! Easy, healthy, another defined dish classic. Thank you!

    • Reply
      Alex
      October 4, 2021 at 11:29 am

      Thanks, Sarah!

  • Reply
    Emily Fitzgerald
    September 27, 2021 at 1:28 am

    5 stars
    Your recipes are literally the best! I was craving comfort food for Sunday dinner and this hit the spot. I decided to make mashed potatoes with it instead of adding potatoes to the dish, and it was sooo good. Thanks Alex!

    • Reply
      Alex
      September 27, 2021 at 11:41 am

      Happy you enjoyed it, Emily!

  • Reply
    Bethany
    September 26, 2021 at 2:28 am

    This recipe is delicious!!!! The perfect recipe for the first weekend of fall!!

  • Reply
    Kim
    September 25, 2021 at 9:12 pm

    LOVE your recipes! We haven’t had a bad one yet!
    I have chicken legs in the freezer. Do you think cooking time would be the same as the thighs?

  • Reply
    Liz S.
    September 24, 2021 at 9:14 pm

    Would you be able to use a Dutch oven? Would any cook times or temps need to be adjusted?

    • Reply
      Alex
      September 25, 2021 at 4:24 pm

      If you use a dutch oven, it will work just the same!

  • Reply
    Holly
    September 23, 2021 at 4:22 pm

    Is there any way I could make this in the Instant pot?

    • Reply
      Alex
      September 23, 2021 at 7:53 pm

      I wouldnt do this one in a crockpot– as the crispy skin is one of the best parts of the dish!

  • Reply
    RMPG
    September 23, 2021 at 10:05 am

    Yum!

  • Reply
    Mary
    September 23, 2021 at 5:24 am

    Do you usually trim/defat chicken thighs?

    • Reply
      Alex
      September 23, 2021 at 3:55 pm

      No, with the bone-in, skin-on I leave them as is.

      • Reply
        Mary
        September 24, 2021 at 10:29 pm

        5 stars
        Thank you! What if you use boneless skinless chicken thighs for a recipe. Do you defat then?

  • Reply
    Erin
    September 23, 2021 at 3:50 am

    How would you adjust the cooking time if you used boneless/skinless chicken thighs?

    • Reply
      Alex
      September 23, 2021 at 3:57 pm

      oh– I think this cook time would be too high for this recipe to use boneless, skinless. The method would need to be adjusted… I haven’t tried it yet but I would almost just skip the whole first part of baking it covered. Go ahead and add the potatoes, top with chicken thighs, bake uncovered at 400 for 45 mins or so. Can’t say for certain, but this would be my guess.

  • Reply
    Lauri
    September 22, 2021 at 10:22 pm

    When do you put in the Apple cider vinegar?

  • Reply
    Anna
    September 22, 2021 at 8:15 pm

    Looks delicious! Could you make this with bone-in, skin-on chicken breasts? Would you have to adjust the cooking time at all? Thanks!

    • Reply
      Alex
      September 22, 2021 at 8:59 pm

      yes! as long as they are bone-in and skin-on it will work great!

  • Reply
    Morgan smith
    September 22, 2021 at 8:01 pm

    Are you putting the sauté pan directly in the oven? Or transferring the goods to a deep baking Pan before putting in oven?

    • Reply
      Alex
      September 22, 2021 at 8:59 pm

      it’s all in that same skillet.

    • Reply
      Dezi
      September 23, 2021 at 9:40 pm

      5 stars
      Love your receipes so much!! A few questions though because I want to make sure I’m using the highest quality ingredients… what brand of avo oil do you normally use? And your favorite brand for the seasonings and chicken broth also! Thanks so much!

      • Reply
        Alex
        September 24, 2021 at 2:24 pm

        Hi Dezi! Thank you!

        I usually get Chosen Foods Avocado Oil! Kettle and Fire for the broth! and for seasonings, I love Frontier Co-Op brand, The Spice House, or I buy them from Thrive Market to restock!

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