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.
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.
Find my Classic Beef Pot Roast here!
Pot Roast Chicken
- 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
- 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!
KaylaJanuary 31, 2023 at 12:09 am
Alex’s recipes always make my family think I am a chef! I made this in my cast iron skillet and my family claimed it was buttery! Little did they know there was no butter in this recipe. Great recipe for all your picky eaters.
BlairNovember 19, 2022 at 2:05 am
This is so freaking good!!
AlexNovember 19, 2022 at 7:39 pm
Yay! Thank you!
CameronNovember 29, 2022 at 11:37 pm
Hi! Made this tonight and it was so good! Simple ingredients and delicious!
How do you recommend storing and reheating leftovers?!
AlexDecember 1, 2022 at 9:34 pm
I recommend storing in an airtight container. For best results, I like to reheat mine in the oven, in an oven safe dish, @ 350 until warm throughout, about 8-10 mins! It’s fine reheated in the microwave also!
EileenOctober 24, 2022 at 6:08 pm
Can I use bone in chicken breasts instead of chicken thighs
AlexOctober 26, 2022 at 3:07 pm
Yes, as long as it’s bone in it should turn out great
Jackie SchwartzAugust 20, 2022 at 11:23 pm
Can you do this with breasts?
AlexAugust 27, 2022 at 11:33 pm
I think with the lengthy cook time, they’d dry out.
Andrea MionMarch 15, 2022 at 12:44 am
This looks delicious and I’d love to try it.
Do you think I could make it in the crockpot?
I’ve made beef roast in the crockpot with carrots and potatoes, it cooks for about 8 hours. I’ve also made other chicken dishes in the crockpot and they’re all very good. I’ll give it a shot soon!
AlexMarch 22, 2022 at 5:19 pm
hi! yes it will work in the crockpot; however, you wont get the beautiful, crispy skin on the top of the chicken thighs.
Susan MLFebruary 7, 2022 at 3:48 pm
My daughter is big on the Whole 30 foods and recipes. She made this for my husband and I last week and it was absolutely delicious! I will be making it again this week. Thank you.
Rebecca MasonJanuary 27, 2022 at 1:05 am
This is now a family favorite! I made it for my son and my daughter, both grown adults with busy lives. They both request Alex’s Chicken Pot Roast as if you are a part of our family!!!!! Kudos girl! Job well done! I think it’s the Apple cider vinegar that gets them all!!!!
JessicaDecember 31, 2021 at 12:46 am
This was amazing, Alex! There was no talking during the meal (a sign of an excellent meal in my house) and my husband asked 3 times if I pinned this recipe. I had to restrain myself from licking the pot😂
AlexDecember 31, 2021 at 5:22 pm
haha, I am so glad!!!
KellarNovember 20, 2021 at 5:38 pm
I made this and my whole family loved it! Another big winner, Alex! Do you think I could double this and do it in my big roaster?
AlexNovember 22, 2021 at 5:49 pm
Julie V.February 1, 2022 at 4:54 am
I just had to hop on here to say, this is literally the best dish I’ve ever tasted! Tonight was the 2nd time I made it and it’s obviously a no-fail recipe, where the flavors are perfection and the chicken falls off the bone. I am the biggest pot roast fan known to man (!!) and this is just another level. If it wasn’t so labor and time intensive, I would make it once a week! Thank you for your brilliance. 🥰
PaigeNovember 8, 2021 at 3:23 am
This recipe was delicious. I held off on salting the veggies and broth, but next time, I’ll had a few pinches before placing the dish into the oven. Even still, I was floored by how simple and and tasty this dinner was. I only cooked 4 thighs but kept the other ingredient amounts the same. Such an amazing and creative recipe!
TraceyOctober 29, 2021 at 12:59 am
My husband and I loved this recipe! I didn’t have a few I ingredients on hand so I made a few modifications, but it was still super fantastic! I had to leave out the paprika, apple cider vinegar, and tomatoe paste. also I used ground thyme instead of fresh sprigs. But I will still make this again and again! Thank you so much!
Stephani ConnellOctober 28, 2021 at 1:55 pm
My sister and I both made this and loved it, but the sauce/gravy turned out very watery. I ended up thickening it up on the stove some with a slurry of broth and arrowroot but any tips to get it thicker without having to do that?
StaciNovember 16, 2021 at 6:54 pm
Four and cornstarch are both commonly used to thicken sauces or soups. I don’t know if there are other vegetables that could naturally give you the truly you’re looking for if you weren’t able to go shopping beforehand. Here’s to hoping it’s extra thick for you next time!
StaciNovember 16, 2021 at 6:55 pm
ZavierDecember 16, 2021 at 11:16 am
Okra is a vegetable thickener used in dishes throughout the south, such as gumbo. Buy some frozen and thaw it. Then fry it with the vegetable mix.
IsabelleOctober 17, 2021 at 11:17 pm
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
JillOctober 6, 2021 at 2:30 pm
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!
AlexOctober 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.
SarahOctober 3, 2021 at 10:53 pm
This is a Sunday dinner home run!! Easy, healthy, another defined dish classic. Thank you!
AlexOctober 4, 2021 at 11:29 am
Emily FitzgeraldSeptember 27, 2021 at 1:28 am
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!
AlexSeptember 27, 2021 at 11:41 am
Happy you enjoyed it, Emily!
BethanySeptember 26, 2021 at 2:28 am
This recipe is delicious!!!! The perfect recipe for the first weekend of fall!!
KimSeptember 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?
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?
AlexSeptember 25, 2021 at 4:24 pm
If you use a dutch oven, it will work just the same!
HollySeptember 23, 2021 at 4:22 pm
Is there any way I could make this in the Instant pot?
AlexSeptember 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!
RMPGSeptember 23, 2021 at 10:05 am
RaechelJanuary 27, 2022 at 6:24 pm
Is there a way to make this in the crockpot?
AlexJanuary 27, 2022 at 7:55 pm
I wouldn’t do this particular one in the crockpot– as the skin won’t get crisp on the chicken (and it’s one of the best parts!)
MarySeptember 23, 2021 at 5:24 am
Do you usually trim/defat chicken thighs?
AlexSeptember 23, 2021 at 3:55 pm
No, with the bone-in, skin-on I leave them as is.
MarySeptember 24, 2021 at 10:29 pm
Thank you! What if you use boneless skinless chicken thighs for a recipe. Do you defat then?
ErinSeptember 23, 2021 at 3:50 am
How would you adjust the cooking time if you used boneless/skinless chicken thighs?
AlexSeptember 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.
Amanda GrassOctober 13, 2022 at 2:38 pm
I did this last night with boneless skinless thighs- I seared the thighs for 2 mins each side, added potatoes right off the bat, topped with thighs and baked for 30 mins and it was perfect!!!
LauriSeptember 22, 2021 at 10:22 pm
When do you put in the Apple cider vinegar?
AnnaSeptember 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!
AlexSeptember 22, 2021 at 8:59 pm
yes! as long as they are bone-in and skin-on it will work great!
Emily RDecember 12, 2022 at 12:21 am
SO so good!! Is there anyway to make & freeze?
AlexDecember 21, 2022 at 8:56 pm
Hi! yes this is a fabulous make ahead and freeze recipe!!! one of my faves.
Morgan smithSeptember 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?
AlexSeptember 22, 2021 at 8:59 pm
it’s all in that same skillet.
DeziSeptember 23, 2021 at 9:40 pm
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!
AlexSeptember 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!