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Pot Roast Chicken


2          tablespoons Rouses Extra Virgin Olive Oil

1          leek, cut into 1-inch pieces

1          large onion, cut into 8 wedges

4          carrots, cut into 1-inch pieces

1          celery stick, cut into 1-inch pieces

2          heads of garlic, sliced in half

8          new potatoes, skin on, halved

12        ounces chicken stock

Rouses salt and black pepper, to taste

1         sprig of thyme

1         chicken, approximately 3 ½ pounds, neck and giblets removed

2         tablespoons of butter


Preheat oven to 425 degrees,

In a medium stockpot heat oil over medium heat and wilt leeks, onions, carrots and celery until soft and just browned, about 5 minutes. Add garlic and potatoes and cook for an additional 2 minutes. Pour in chicken stock, season with salt and pepper, and add thyme and bay leaf.  Turn heat to low and allow to simmer.

Rinse and pat dry chicken. Rub with butter and season with salt and pepper.

Transfer stock and vegetables to a large casserole dish. Place whole chicken, breast side up, on top of the vegetables, cover, and cook for 15 minutes.

Remove lid from chicken, decrease oven temperature to 375 degrees, and continue cooking until the breast is golden brown and a meat thermometer inserted in chicken thigh reaches 165 degrees (about 50 minutes)

Transfer chicken and vegetables to a serving platter. Cook remaining liquid over high heat for 5 minutes to thicken. Pour over chicken before serving. (serves 4)

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