Description
A tender and flavorful pot roast chicken infused with fresh herbs and lemon, perfect for a comforting Sunday dinner.
Ingredients
Scale
- 1 whole chicken (3-4 lbs)
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup dry white wine (optional)
- 1 lemon, half juiced, half sliced
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Pat the chicken dry with paper towels. Season generously inside and out with salt and pepper.
- Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the chicken until golden brown on all sides. Remove chicken and set aside.
- Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Pour in the chicken broth and white wine (if using), scraping up any browned bits from the bottom of the pot.
- Return the chicken to the pot. Squeeze the lemon juice over the chicken and place the lemon slices, rosemary, thyme, and bay leaves around it.
- Cover the pot tightly and transfer to the preheated oven.
- Roast for 1 hour and 30 minutes to 2 hours, or until the chicken is cooked through and the juices run clear. The internal temperature should reach 165°F (74°C).
- Let the chicken rest for 10-15 minutes before carving.
- Serve the chicken with the roasted vegetables and pan juices.
Notes
- You can add other root vegetables like potatoes or parsnips.
- For crispier skin, you can broil the chicken for the last few minutes of cooking.
- Ensure the pot is tightly covered to keep the chicken moist.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 chicken with vegetables
- Calories: Approx. 450
- Sugar: Approx. 5g
- Sodium: Approx. 400mg
- Fat: Approx. 25g
- Saturated Fat: Approx. 7g
- Unsaturated Fat: Approx. 18g
- Trans Fat: Approx. 0g
- Carbohydrates: Approx. 15g
- Fiber: Approx. 3g
- Protein: Approx. 40g
- Cholesterol: Approx. 150mg