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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.
Truly the best fall meal!!
Thank you, McKenna!
Can regular flour be used instead of arrowroot?
yes it can be!
6 stars. Perfect one pan dinner!
Is there such a thing as bone in chicken breasts? The grocery store employees keep looking at me like I’m crazy 🤪 very excited to hopefully try this recipe as I can’t have red meat or dark meat chicken.
Hi Ashley,
It’s called ‘chicken supreme’ that you are after.
Hope that’d help.
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.
This is so freaking good!!
Yay! Thank you!
Hi! Made this tonight and it was so good! Simple ingredients and delicious!
How do you recommend storing and reheating leftovers?!
Hi Blair!
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!
Can I use bone in chicken breasts instead of chicken thighs
Yes, as long as it’s bone in it should turn out great
Can you do this with breasts?
I think with the lengthy cook time, they’d dry out.
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!
hi! yes it will work in the crockpot; however, you wont get the beautiful, crispy skin on the top of the chicken thighs.
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.