Chicken Pot Roast Recipes

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POT-ROAST CHICKEN WITH STOCK



Pot-roast chicken with stock image

Pot-roast your chicken to ensure that it's succulent. This recipe will also give you an amazing stock to use in other recipes so it's a winner all round

Provided by Tom Kerridge

Categories     Dinner, Lunch, Main course

Time 2h20m

Yield Serves 4 with leftovers

Number Of Ingredients 8

2 tbsp olive oil
2.4kg chicken - buy the best you can afford
4 onions, peeled and cut into large wedges
½ bunch thyme
3 garlic cloves
6 peppercorns
175ml white wine
1.2l chicken stock

Steps:

  • Heat oven to 170C/150C fan/gas 5. Heat the oil in a large flameproof casserole dish and brown the chicken well on all sides, then sit it breast-side up. Pack in the onions, thyme, garlic and peppercorns, pour over the wine and stock, and bring to the boil. Pop on the lid and transfer to the oven for 2 hrs.
  • Remove and rest for 20 mins. Carefully lift the chicken onto a chopping board and carve as much as you need. Serve the carved chicken in a shallow bowl with the onions and some of the stock poured over. Serve with some usual Sunday veg and roast potatoes.
  • Strain the leftover stock into a bowl and strip the carcass of all the chicken. Chill both for up to three days or freeze for up to a month to use for other recipes like our one-pot chicken noodle soup.

Nutrition Facts : Calories 500 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 51 grams protein, Sodium 0.6 milligram of sodium

CHICKEN POT ROAST



Chicken Pot Roast image

Provided by Sheila Lukins

Categories     Chicken     Roast     Father's Day     Dinner     Family Reunion     Potluck     Parade

Number Of Ingredients 9

1 chicken (3 1/2 pounds), in 8 pieces, rinsed and patted dry
Salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 tablespoons olive oil
2 cups diced carrots
1 large onion, halved and slivered
2 tablespoons minced garlic
1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)
2 tablespoons flat-leaf parsley, for garnish

Steps:

  • 1. Preheat the oven to 350°F. Season the chicken generously with salt and pepper.
  • 2. Melt the butter with the oil in a large, heavy ovenproof casserole over medium heat. Brown the chicken in batches, about 8 minutes per batch, being careful not to pierce the skin. Remove to a plate.
  • 3. Reduce heat to medium-low. Add the carrots, onion, garlic, and tarragon; cook, stirring, for 5 minutes. Return the chicken and any juices to the casserole, arranging the pieces atop the vegetables. Cover and bake in the oven for 1 hour, basting occasionally. Sprinkle with chopped parsley and serve immediately.

CHICKEN POT ROAST



Chicken Pot Roast image

Chicken pot roast is a cozy and rustic one-pot chicken dinner, filled with lots of aromatic vegetables and savory juices!

Provided by Ingrid Beer

Categories     Entree

Time 1h50m

Yield Serves 6

Number Of Ingredients 14

6 baby yellow potatoes, quartered
3 medium carrots, peeled and chopped into larger chunks
2 parsnips, peeled and chopped into larger chunks
1 fennel bulb, cut in half and cored, then thinly sliced
1 small onion, cut into medium chunks
4 whole cloves of garlic, papers removed
Olive oil
Sea salt
Black pepper
1 tablespoon Herbes de Provence
1/2 cup chicken stock/broth
1/4 cup white wine
1 (3 1/2 - 4 pound) organic chicken, giblets removed and patted dry
1 tablespoon chopped fresh parsley or fresh thyme, for garnish

Steps:

  • Preheat the oven to 400°, and prepare a large Dutch oven or oven-safe pot.
  • Add the quartered potatoes, carrots, parsnips, fennel, onion and garlic to a large bowl, drizzle with a good splash of olive oil, and sprinkle with a couple of good pinches of salt and pepper, and about half of the Herbes de Provence; toss to coat, and scatter on the bottom of the pot.
  • Next, pour the chicken stock/broth and the wine over the veggies.
  • Place the chicken in front of you on a work surface, and drizzle it with about 2 tablespoons of olive oil, rubbing it into the skin; next, season all sides of the bird and the cavity with a total of about 2-3 teaspoons of the sea salt and about 1 teaspoon of black pepper (you need to season this much meat quite liberally), then sprinkle over the rest of the Herbes de Provence.
  • Tuck the wing tips behind the chicken, and simply tie the legs together with some kitchen twine to help keep the chicken more "together" as it roasts; then, insert a digital thermometer into the thickest part of the breast horizontally, taking care not to touch the bone.
  • Place the chicken, breast-side up, on top of the vegetables, and place the pot into the oven (uncovered), and roast until the temperature registers 165° (roughly 1 ½ hours, depending on the size of your chicken).
  • Once roasted, using tongs or two spoons, carefully tip the chicken forward so that any accumulated juices run out of the cavity and onto the veggies, then allow the chicken to rest for about 15-20 minutes.
  • Once rested, sprinkle the herbs over top and serve, cutting slices of chicken and enjoying spoonfuls of veggies in sauce alongside. (I'll usually lift the chicken out of the pot and set it on a board for a moment, and give the veggies a little stir to incorporate them with the juices; then, I return the chicken back on top of the veggies and serve.)

Nutrition Facts : Calories 711 calories

SLOW-COOKER ROAST CHICKEN



Slow-Cooker Roast Chicken image

It's easy to make a whole chicken in a slow cooker. We save the shredded chicken to use during busy weeks. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 6 servings.

Number Of Ingredients 11

2 medium carrots, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
2 garlic cloves, minced
2 teaspoons olive oil
1 teaspoon dried parsley flakes
1 teaspoon pepper
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon rubbed sage
1/2 teaspoon chili powder
1 broiler/fryer chicken (4 to 5 lbs.)

Steps:

  • Place carrots and onion in a 6-qt. slow cooker. In a small bowl, mix garlic and oil. In another bowl, mix dry seasonings., Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub garlic mixture under the skin. Secure skin to underside of breast with toothpicks. , Place chicken in slow cooker over carrots and onions, breast side up; sprinkle with seasoning mixture. Cook, covered, on low 4-5 hours or until a thermometer inserted in thigh reads at least 170°., Remove chicken from slow cooker; tent with foil. Discard vegetables. Let chicken stand 15 minutes before carving., Freeze option: Cool chicken pieces and any juices. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 408 calories, Fat 24g fat (6g saturated fat), Cholesterol 139mg cholesterol, Sodium 422mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 44g protein.

POT-ROAST BOMBAY CHICKEN



Pot-roast Bombay chicken image

Perfect for busy nights, this pot-roast chicken with masala seasoning is ideal for sticking in the oven to feed a crowd. Enjoy with poppadums and chutney

Provided by Esther Clark

Categories     Dinner, Main course

Time 1h50m

Number Of Ingredients 12

1 small whole chicken
5 tbsp tikka masala paste
1 tbsp sunflower oil
1 large red onion, halved and sliced
2 large tomatoes, halved and chopped
1 tbsp fenugreek seeds
1 thumb-sized piece ginger, grated
2 x 400g cans full-fat coconut milk
500g new potatoes, halved
100g baby spinach
25g pack coriander, torn, to serve
poppadums and chutney, to serve (optional)

Steps:

  • Heat oven to 220C/200C fan/gas 6. Put the chicken on a chopping board and, using your hands, rub the skin generously with half the spice paste. Season well, tie the legs together and set aside.
  • Heat the oil in a large flameproof casserole dish over a medium heat. Add the onion and a good pinch of salt and cook for 5 mins or until beginning to soften. Add the tomatoes, fenugreek seeds, ginger and remaining spice paste, and cook for 3 mins more. Stir through the coconut milk and bring to a simmer. Add the chicken and the potatoes to the dish, and cook in the oven for 20 mins, uncovered.
  • Lower the heat to 180C/160C fan/ gas 4 and cook for 55 mins more. Check that the meat is cooked by cutting through one of its legs - the flesh shouldn't be pink.
  • Remove the chicken and place on a chopping board. Stir the spinach through the sauce and leave to rest for 5 mins. Put the chicken back in the dish, top with the coriander and carve at the table. Serve with poppadums and chutney, if you like.

Nutrition Facts : Calories 620 calories, Fat 42 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 36 grams protein, Sodium 0.7 milligram of sodium

ONE-POT CHICKEN AND VEGETABLE ROAST



One-Pot Chicken and Vegetable Roast image

Root vegetables are high in fiber, packed with vitamins, and very important for a healthy diet. Let's take advantage of them while they are in season and make our entire meal in one baking pan. Serve this delicious meal with a side salad made with leafy greens.

Provided by Cool Runnings Foods

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 9

1 butternut squash, cut into 1/2-inch cubes
2 medium potatoes, cut into 1/2-inch cubes
1 carrot, cut into 1/2-inch cubes
¼ cup olive oil
1 tablespoon lemon pepper seasoning
1 teaspoon salt, divided
2 skinless, boneless chicken breasts
1 tablespoon olive oil
1 tablespoon Caribbean seasoning

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine butternut squash, potatoes, carrot, 1/4 cup olive oil, lemon pepper seasoning, and 1/2 teaspoon salt in a bowl; toss to combine. Transfer vegetables to a baking sheet.
  • Toss chicken breasts in the same bowl with 1 tablespoon olive oil, remaining salt, and Caribbean seasoning until coated. Add to baking sheet.
  • Bake in the preheated oven until chicken is no longer pink in the center, juices run clear, and vegetables are tender, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 423.1 calories, Carbohydrate 51.5 g, Cholesterol 32.3 mg, Fat 18.7 g, Fiber 8.4 g, Protein 16.8 g, SaturatedFat 2.8 g, Sodium 1315.2 mg, Sugar 7.9 g

SLOW-COOKER CHICKEN POT ROAST DINNER



Slow-Cooker Chicken Pot Roast Dinner image

Make a meat-and-vegetable casserole in the morning and forget about it until dinnertime.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h25m

Yield 6

Number Of Ingredients 8

1 lb small potatoes (6 to 8), unpeeled, cut into 1-inch pieces (3 cups)
2 cups ready-to-eat baby-cut carrots
1 cup frozen small whole onions (from 1-lb bag), thawed
6 boneless skinless chicken thighs (1 1/4 lb)
1/2 teaspoon salt
1/8 teaspoon pepper
1 jar (12 oz) chicken gravy
1 1/2 cups frozen Cascadian Farm™ sweet peas, thawed

Steps:

  • Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place potatoes, carrots and thawed onions. Sprinkle chicken with salt and pepper; place over vegetables in cooker. Pour gravy over top.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • Stir in thawed peas. Increase heat setting to High. Cover; cook about 15 minutes longer or until peas are tender.

Nutrition Facts : Calories 310, Carbohydrate 28 g, Cholesterol 60 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 6 g, TransFat 0 g

ROAST CHICKEN IN THE CROCK POT



Roast Chicken in the Crock Pot image

I'm going to be using this a *lot this fall and winter. Two and a half hours in the old crock pot followed by a 10-minute broil gives me perfectly roast chicken every time

Provided by Annacia

Categories     Chicken

Time 13m

Yield 1 chicken

Number Of Ingredients 7

1 chicken (about 3 lbs give or take)
1/2 cup red wine or 1/2 cup white wine
3 garlic cloves, peeled
1/2 small white onion
1 celery, cut in half
1 carrot, cut in half
1 dash herbes de provence, thyme or 1 dash herbs, combination of your choice

Steps:

  • Crumple three pieces of aluminum foil and place in the middle of your slow cooker.
  • Add wine, garlic, onion, celery and carrot.
  • Place chicken on top of aluminum foil. (You may have to push the chicken down a bit so it'll all fit in there!).
  • Sprinkle chicken with herbs, salt and pepper.
  • Set slow cooker to high and cook for 1/2 hour per pound.
  • When ready, stick a meat thermometer into leg to ensure it is done. Transfer chicken to a roasting pan and set oven to 500º Fahrenheit.
  • Roast for 8-10 minutes, or until skin is golden brown.
  • Serve with roast root vegetables, mashed potatoes, or anything else you'd like!
  • The best part of this recipe? After your done cooking everything, you'll have a considerable amount of jus left over from the chicken. Whisk it with some cornstarch for a truly delicious gravy, or save it in your fridge or freezer for at-the-ready soup stock when you need it in a pinch. (It's so much better than bouillon.).

Nutrition Facts : Calories 1134, Fat 68.6, SaturatedFat 19.6, Cholesterol 340.2, Sodium 399.2, Carbohydrate 16.4, Fiber 3.1, Sugar 5.9, Protein 86.2

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