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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 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!!!!
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😂
haha, I am so glad!!!
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?
Absolutely!
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. 🥰
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!
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!
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?
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!
*flour
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.
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
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!
I would do 1/4 cup of dry white wine if you want to cook with wine! would be so good.
This is a Sunday dinner home run!! Easy, healthy, another defined dish classic. Thank you!
Thanks, Sarah!
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!
Happy you enjoyed it, Emily!