Entrees Plates

Quick And Easy One Pot Chicken Dinner

August 5, 2016
One Pot Chicken Dinner

This quick and easy one pot chicken dinner is one of my absolute favorite go-tos for a busy weeknight meal, an ultimate comfort meal, or when we have company over. It takes 20 minutes to put together and the dutch oven does the rest. There is no sacrifice on taste or flavor here, in fact, it’s the only way I roast my chicken. I’ve tried dozens of different ways to roast chicken over the past 9 years and roasting it in the dutch oven yields the moistest and juiciest meat. (I use this Martha Stewart brand dutch oven and I’ve been very happy with the quality for the price!) Add in the potatoes and carrots and you have a complete, healthy meal in one pot. Doesn’t get any easier or more delicious than that!

One Pot Chicken Dinner

 

Ingredients for One Pot Chicken Dinner:

For the potatoes/carrots:
1 lb. baby carrots (or chopped carrots)
1.5 lb baby potatoes (or chopped potatoes)
2 tablespoons olive oil
2 teaspoons salt
pepper, to taste
3 garlic cloves, pressed
3 rosemary sprigs, chopped
For the Chicken:
1 5lb roast chicken
1 lemon, quartered
5 garlic cloves, peeled and smashed
1 medium onion, peeled and quartered
2 tablespoons butter, melted
3 sprigs rosemary, chopped
1 1/2 teaspoons teaspoons salt
pepper, to taste
1/2 cup chicken broth

One Pot Chicken Dinner

Directions for One Pot Chicken Dinner:

In your dutch oven, toss potatoes and carrots with 2 teaspoons of salt, pepper, garlic, oil and rosemary. Set aside.

One Pot Chicken Dinner

Pat dry the skin of the chicken with paper towels. Rub 2 tablespoons melted butter into the skin of the chicken and season with 1 1/2 teaspoons salt, pepper, paprika, and rosemary.

One Pot Chicken Dinner

Stuff the quartered onion, smashed garlic, and quartered lemon inside the chicken cavity.

One Pot Chicken Dinner

Nestle chicken on top of the veggies, pour in 1/2 cup chicken broth, close lid, and cook for 1 hour 30 min. at 375 degrees.

One Pot Chicken Dinner

Remove lid and increase temperature to 425. Cook for an additional 30 minutes until skin is golden and crispy.

One Pot Chicken Dinner

I made this two ways; one with the rosemary sprinkled on top of the chicken and one without. If you are a rosemary fanatic like me, you will enjoy the additional rosemary punch the second option gives. But try it both ways and see what fits your taste more!

One Pot Chicken Dinner

See all those wrinkly potatoes with a little browning on the edges? Doesn’t that look scrumptious!? I love all the flavor that these potatoes and carrots absorb and how soft and buttery they come out! Mmmmmm…..

And try this 4 ingredient dinner for another quick and delicious dinner in no time!

*This post contains affiliate links, which means that if you click on one of the product links, I’ll receive a very small percentage…maybe it will add up to be enough for a cup of coffee, but not enough for a new espresso machine or anything. (The price is still the same for you.) I only recommend products I personally use and love. And if you’d like to buy me an espresso machine, please contact me ASAP!

Quick And Easy One Pot Chicken Dinner

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours, 20 minutes

Yield: 6 servings

Ingredients

    For the potatoes/carrots:
  • 1 lb. baby carrots (or chopped carrots)
  • 1.5 lb baby potatoes (or chopped potatoes)
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • pepper, to taste
  • 3 garlic cloves, pressed
  • 3 rosemary sprigs, chopped
    For the Chicken:
  • 1 5lb roast chicken
  • 1 lemon, quartered
  • 5 garlic cloves, peeled and smashed
  • 1 medium onion, peeled and quartered
  • 2 tablespoons butter, melted
  • 3 sprigs rosemary, chopped
  • 1 1/2 teaspoons teaspoons salt
  • pepper, to taste
  • 1/2 cup chicken broth

Instructions

  1. In your dutch oven, toss potatoes and carrots with 2 teaspoons salt, pepper, garlic, oil and rosemary. Set aside.
  2. Pat dry the skin of the chicken with paper towels. Rub 2 tablespoons melted butter into the skin of the chicken and season with 1 1/2 teaspoons salt, pepper, and rosemary. Stuff the quartered onion, smashed garlic, and quartered lemon inside the chicken cavity.
  3. Nestle chicken on top of the veggies, pour in 1/2 cup chicken broth, close lid, and cook for 1 hour 30 min. at 375 degrees.
  4. Remove lid and increase temperature to 425. Cook for an additional 30 minutes until skin is golden and crispy.
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http://sweetsomethingsblog.com/2016/08/05/quick-easy-one-pot-chicken-dinner/

One Pot Chicken Dinner

 

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12 Comments

  • Reply Olya Shem September 16, 2016 at 12:51 pm

    I finally had a chance to make this! Looking forward to having it for dinner tonight 🙂 although I must point out that with homeschooling one and 2 little guys running around, it took me about 3 hours to prep this 😖 But yay for not having to do it in the afternoon! Thanks ladies for the recipe!

    • Reply Yuli & Irina September 19, 2016 at 2:42 pm

      So glad you had the chance to finally make it! Sounds like you have your hands full with the kids! Let me know how you liked it!

  • Reply Camille Rinella January 8, 2017 at 1:47 pm

    I’ve made this a few times now – it’s fantastic! Didn’t change anything except sometimes I use multi-colored carrots and different potatoes. Healthy and delicious. Thanks for sharing!

    • Reply Yuli & Irina January 18, 2017 at 1:02 pm

      So glad that you like it Camille! I also use the multicolored potatoes and carrots when I have them on hand. Tastes great either way! Thanks for the comment!

  • Reply Olya Shem February 2, 2017 at 5:56 pm

    Made it again, and it came out much quicker and prettier 😬 Thank you!

    • Reply Yuli & Irina February 13, 2017 at 2:24 pm

      Thank you Olya! Glad you enjoyed it!

  • Reply Shirley Rodnitzky August 24, 2017 at 9:25 am

    I want to buy a Dutch oven. What size did you use for the roast chicken recipe?

  • Reply Roxanne David August 27, 2017 at 11:44 am

    Do you put it in the oven or cook on stovetop/

    • Reply Yuli & Irina September 1, 2017 at 12:55 pm

      Hi Roxanne,
      I always cook it in the oven because it cooks much faster. I wouldn’t recommend it for the stovetop because it takes way too long to cook and you risk burning the potatoes on the bottom and not cooking the chicken through enough. Hope that answers your question!

  • Reply Ryan September 1, 2017 at 2:03 pm

    Oh! I also used sweet potatoes. Those were unbelievable and made everything have a sweet note as well.

    • Reply Yuli & Irina September 2, 2017 at 10:38 pm

      Hi Ryan,
      Thanks for the comment. That’s awesome! I love using sweet potatoes as well! Glad you liked the recipe.

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