main-dishes

Chicken Pot Roast

At RizzieFarms, everything tastes better with bacon, and this Chicken Pot Roast is proof. A whole chicken roasts in a Dutch oven nestled over a bed of red potatoes, carrots, celery, onions, garlic, and smoky bacon, all infused with thyme, rosemary, bay leaves, tomato paste, white wine, and chicken stock. As it cooks, the chicken bastes itself in a rich, savory jus that flavors both the meat and the vegetables. Finished with paprika and melted butter and brightened with lemon in the cavity, this cozy one-pot meal is perfect for cooler months and Sunday dinners.

Servings: 6 servings
Total Time: 100 min

Ingredients

Aromatics and Vegetables
  • 1 tbsp olive oil
  • 4 slices bacon, roughly chopped
  • 2 cloves garlic, minced
  • 1 cup onions, roughly chopped
  • 6 sprigs thyme
  • 3 sprigs rosemary, divided
  • 2 bay leaves
  • 2 stalks celery, roughly chopped
  • 4 small carrots, roughly chopped
  • 3 oz tomato paste
  • 1/2 cup white wine
  • 6 red potatoes, quartered
  • 2 cups chicken stock
  • 1 lemon, cut in quarters
Chicken and Seasoning
  • 1 whole chicken (about 5 lb)
  • Salt, to taste
  • Black pepper, to taste
  • 1 tsp paprika
  • 1/2 stick melted butter (4 tbsp)
Chicken Pot Roast

Instructions

  1. Preheat the oven to **400°F** so it is ready to roast the **5 lb chicken** in the Dutch oven.
  2. Start the aromatics: In a large Dutch oven over medium heat, heat **1 tbsp olive oil**. Add **4 slices roughly chopped bacon**, **2 minced garlic cloves**, and **1 cup roughly chopped onions**. Cook, stirring occasionally, for **5–10 minutes** until the onions are slightly softened and the bacon has rendered some fat.
  3. Build the flavor base: Add **6 sprigs thyme**, **2 of the 3 sprigs rosemary** (reserve 1 sprig for the chicken cavity), **2 bay leaves**, **2 roughly chopped celery stalks**, and **4 roughly chopped small carrots** to the Dutch oven. Continue to stir and cook for **2–4 minutes** until the vegetables begin to soften and the herbs are fragrant.
  4. Add tomato and deglaze: Stir in **3 oz tomato paste** until it coats the vegetables and aromatics. Pour in **1/2 cup white wine** to deglaze the pot, scraping up any browned bits from the bottom with a spoon. Let it simmer for a minute or two to reduce slightly.
  5. Add potatoes and stock: Place the **6 quartered red potatoes** in an even layer on the bottom of the Dutch oven over the vegetables. Pour in **2 cups chicken stock** and bring the mixture just to a boil over medium-high heat.
  6. Season the chicken cavity: Pat the **5 lb chicken** dry with paper towels. Season the cavity generously with **salt** and **black pepper**, then place **the lemon quarters** and the reserved **1 sprig rosemary** inside the cavity.
  7. Set the chicken: Place the seasoned whole chicken, breast side up, on top of the potatoes and vegetables in the Dutch oven. Brush the outside of the chicken with **1/2 stick melted butter (4 tbsp)**, then season the skin with **salt**, **black pepper**, and **1 tsp paprika**.
  8. Roast covered: Cover the Dutch oven with its lid and place it in the preheated **400°F** oven. Roast for about **45 minutes** so the chicken cooks through most of the way and the vegetables become tender in the jus.
  9. Roast uncovered to finish: Remove the lid and continue roasting the chicken for an additional **20 minutes**, basting occasionally with the pan juices from the bottom of the Dutch oven. Roast until the chicken skin is browned and crisp and the internal temperature in the thickest part of the thigh reaches **165°F**. Depending on the size of the chicken, you may need slightly more time.
  10. Rest and serve: Remove the Dutch oven from the oven and let the chicken rest in the pot for about **10 minutes**. Carve the **roast chicken** and serve with the **bacon, potatoes, carrots, celery, onions**, and plenty of the flavorful **jus** from the bottom of the Dutch oven.

Notes

  • Bacon adds a smoky base note to the vegetables and jus, making the whole pot roast deeply savory.
  • If the jus reduces too much, you can add a splash of extra chicken stock during the uncovered roasting time.
  • Use a thermometer to ensure the chicken reaches 165°F in the thickest part of the thigh for food safety.
  • For even browning, rotate the Dutch oven once or twice during roasting if your oven has hot spots.
  • Leftover chicken and vegetables make excellent next-day sandwiches, bowls, or soup starters.

Tags

main-dishes chicken roast bacon dutch-oven comfort food fall-winter