Description

This Easy one-pot roasted Chicken Dinner brings together crispy chicken, tender potatoes, sweet carrots, and a savory herb gravy—all cooked in one pot. It’s a no-fuss, hearty family meal that comforts your kitchen and is perfect for weeknights or lazy Sundays.

Ingredients

Scale

1 tablespoon (15 ml) olive oil
6 large bone-in, skin-on chicken thighs or drumsticks
Salt and pepper, to taste
3 tablespoons (24 g) all-purpose flour
1 tablespoon (15 ml) chopped fresh thyme or 1 teaspoon dried thyme
1 tablespoon (15 ml) chopped fresh rosemary or 1 teaspoon dried rosemary
⅔ cup (158 ml) white wine
2½ cups (590 ml) chicken stock
8 small russet or white potatoes, chopped
6 medium carrots, peeled and chopped
Optional: fresh thyme and rosemary for garnish

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Instructions

Preheat oven to 325°F (163°C).
Heat olive oil in a large oven-safe pan over medium-high heat.
Brown chicken on all sides; transfer to a plate.
Sauté potatoes and carrots in the same pan for 5–7 minutes. Remove and set aside.
Lower heat and whisk in flour to form a roux. Add herbs, salt, and pepper. Cook 1 minute.
Whisk in wine and stock until smooth. Simmer for 4 minutes.
Return vegetables to the pan. Nestle in chicken, skin side up.
Cover and roast for 35–40 minutes until chicken is cooked through (165°F/74°C) and veggies are tender.

Notes

Brown the chicken for deeper flavor and crispier skin.

Uncover during last 10 minutes for extra browning.

No wine? Use apple cider vinegar or more stock.

To thicken gravy, simmer uncovered or add a cornstarch slurry.

This meal freezes well and reheats beautifully with a splash of stock.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: One Pot / Oven Roasting
Cuisine: American