Nana’s Pot Roast Chicken
2 hours
Serves: 6
Add other root vegetables to this simple chicken dish: chunks of carrot or parsnip, or a little rutabaga and celery. If time is at a premium, a large slow cooker is ideal for slowly braising a whole bird while you’re away for several hours.
Ingredients
- 1 (4 pounds) Just Bare Whole Chicken
- 12 red new potatoes, halved
- 3 large leeks, rinsed well, cut into 1/2-inch pieces
- 8 yellow or red boiler onions, peeled, halved lengthwise
- 2 heads garlic, halved crosswise
- 1 cup chicken broth
- 1 cup dry white wine or chicken broth
- 1 tablespoon fresh thyme and/or rosemary leaves (1-1/2 teaspoons dried)
- 2-1/2 teaspoons coarse salt
- Freshly ground pepper
Instructions
- Heat oven to 350°F. Tie chicken legs together with kitchen twine. Lift wingtips up and over back, tucking them securely under chicken. Place in large Dutch oven or heavy casserole with lid.
- Arrange potatoes, leeks, onions, and garlic around chicken. Pour broth and wine over chicken and vegetables; sprinkle with herbs, salt, and pepper to taste. Cover pan.
- Place casserole over medium-high heat; bring to a boil. Transfer pan to oven. Cook 1 hour; remove lid and cook 30 minutes longer or until chicken juices run clear and potatoes are tender. Cook to internal temp of 165°F.
- Carve chicken and serve with vegetables and pan juices.