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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
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
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!