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I was craving the flavors and comfort of pot roast this week, but really wasn’t interested in eating red meat so I created this Pot Roast Chicken—and dare I say it’s just as delicious and comforting as the classic beef version!
In this recipe, crispy chicken thighs sit right on top of delicious gravy-coated veggies including potatoes, celery, and carrots for a cozy dish that the whole family will love. I like to use bone-in, skin on chicken thighs because they’re nearly impossible to overcook and the skin gets shatteringly crispy. While it takes some time to cook in the oven, this recipe is mostly hands-off, leaving you with plenty of time to tackle emails, house chores…you know, all the things. Pop this on the table on a cold night and this one-pot meal will certainly satisfy you and yours.
ingredients:
- Bone-In, Skin-On Chicken Thighs
- Kosher Salt
- Freshly Ground Black Pepper
- Extra Virgin Olive Oil
- Yellow Onion
- Carrots
- Celery
- Garlic
- Dijon Mustard
- Tomato Paste
- Smoked Paprika
- Low-Sodium Chicken Broth
- Arrowroot Flour
- Apple Cider Vinegar
- Fresh Thyme Sprigs
- Bay Leaves
- Yukon Gold Potatoes
- Fresh Parsley
step-by-step:
step one: preheat the oven
Preheat the oven to 350°F.
step two: season the chicken
Pat the chicken dry and season on both sides with salt and pepper.
step three: cook the chicken
Heat the olive oil in an oven-safe large, deep skillet over medium-high heat. Working in batches, add the chicken and cook until golden brown on each side, about 2 minutes per side. Transfer to a plate and set aside.
step four: cook the veggies
Add the onions, carrots, celery, and garlic and cook, stirring, for 1 minute.
step five: build the flavor
Add the mustard, tomato paste, and paprika and stir until well combined.
step six: make a quick gravy
In a small bowl, whisk together the chicken broth and arrowroot flour until well combined. Slowly pour in the broth mixture and whisk constantly until well combined.
step seven: add the herbs and bake the chicken
Remove from the heat and stir in the apple cider vinegar, thyme, and bay leaves. Place the chicken on top of the veggies, skin side up. Cover, transfer to the oven, and bake for 40 minutes.
step eight: increase the oven temperature
Remove from the oven and increase the heat to 400°F.
step nine: add the potatoes and continue to cook
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 minutes.
step ten: garnish and serve
Remove from the oven and let cool for 10 minutes prior to serving. Garnish with parsley, if desired, and enjoy!
This recipe would work with a combination of chicken thighs and legs. Using bone-in, skin-on meat makes a big difference though! The skin gets so nice and crispy and the bone-in cuts help to prevent the meat from drying out during the long bake.
You can use regular all-purpose flour. If you want to keep it gluten-free, cassava flour will work too!
For best results, reheat any leftovers in an oven-safe dish at 350°F until warm throughout, 8 to 10 minutes!
When you’re craving a homey, nourishing dinner for you and your family, I hope you’ll give my Pot Roast Chicken a try! Comment below and let me know what you think of it!
looking for more cozy chicken recipes? try these!
Herby Chicken and Orzo Skillet
One-Pan Roasted Chicken with Lemony White Beans
Pot Roast Chicken
Ingredients
- 3 pounds bone-in, skin-on chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, halved and sliced
- 3 large carrots, cut into 2-inch pieces
- 4 stalks celery, cut into 2-inch pieces
- 2 garlic cloves, thinly sliced
- 2 teaspoons Dijon mustard
- 1 tablespoon tomato paste
- 1/4 teaspoon smoked paprika
- 1 cup low-sodium chicken broth
- 1 tablespoon arrowroot flour
- 2 tablespoons apple cider vinegar
- 5-7 fresh thyme sprigs, tied into a bundle using kitchen twine
- 2 bay leaves
- 1 pound Yukon gold potatoes, cut into 2-inch pieces
- chopped fresh parsley, to garnish (optional)
Instructions
- Preheat the oven to 350°F.
- Pat the chicken dry and season on both sides with salt and pepper.
- Heat the olive oil in an oven-safe large, deep skillet over medium-high heat. Working in batches, add the chicken and cook until golden brown on each side, about 2 minutes per side. Transfer to a plate and set aside.
- Add the onions, carrots, celery, and garlic and cook, stirring, for 1 minute.
- Add the mustard, tomato paste, and paprika and stir until well combined.
- In a small bowl, whisk together the chicken broth and arrowroot flour until well combined. Slowly pour in the broth mixture and whisk constantly until well combined.
- Remove from the heat and stir in the apple cider vinegar, thyme, and bay leaves. Place the chicken on top of the veggies, skin side up. Cover, transfer to the oven, and bake for 40 minutes.
- Remove from the oven and increase the heat to 400°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 minutes.
- Remove from the oven and let cool for 10 minutes prior to serving. Garnish with parsley, if desired, and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is delicious!!!! The perfect recipe for the first weekend of fall!!
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?
Would you be able to use a Dutch oven? Would any cook times or temps need to be adjusted?
If you use a dutch oven, it will work just the same!
Is there any way I could make this in the Instant pot?
I wouldnt do this one in a crockpot– as the crispy skin is one of the best parts of the dish!
Yum!
Is there a way to make this in the crockpot?
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!)
Do you usually trim/defat chicken thighs?
No, with the bone-in, skin-on I leave them as is.
Thank you! What if you use boneless skinless chicken thighs for a recipe. Do you defat then?
How would you adjust the cooking time if you used boneless/skinless chicken thighs?
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.
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!!!
When do you put in the Apple cider vinegar?
Looks delicious! Could you make this with bone-in, skin-on chicken breasts? Would you have to adjust the cooking time at all? Thanks!
yes! as long as they are bone-in and skin-on it will work great!
SO so good!! Is there anyway to make & freeze?
Hi! yes this is a fabulous make ahead and freeze recipe!!! one of my faves.
Are you putting the sauté pan directly in the oven? Or transferring the goods to a deep baking Pan before putting in oven?
it’s all in that same skillet.
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!
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!