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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

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! 

5 from 19 votes

Pot Roast Chicken

Prep: 15 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 25 minutes
Servings: 4 people


  • 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!


*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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 4 people

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. 5 stars
    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!!!!

  2. 5 stars
    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😂

  3. 5 stars
    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?

    1. 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. 🥰

  4. 5 stars
    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!

  5. 5 stars
    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!

  6. 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?

    1. 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!

    2. 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.

  7. 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

  8. 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!

  9. 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!