EASY ONE POT ROASTED CHICKEN DINNER

 

With all the fixings and gravy prepared in just one skillet, this recipe for an Easy One Pot Roasted Chicken Dinner is the ideal family supper.

 

Ingredients

 

1 tablespoon olive oil

6 large bone-in skin-on chicken thighs or chicken drumsticks

a pinch or two of salt and pepper  

3 tablespoons all-purpose flour

1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme

1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

a pinch or two of salt and pepper

2/3 cup good quality white wine

2 1/2 cups chicken stock

8 small russet or white potatoes, washed and each chopped into 4-8 pieces

6 medium carrots, peeled and chopped

fresh thyme and rosemary for garnish

 

Set your oven's temperature to 325 degrees.

On the stovetop, heat the olive oil over medium-high heat in a large oven-safe pan.

Until the exterior of the chicken pieces has turned a lovely golden brown, cook them in the pan on both sides.

The chicken pieces should be taken out of the pan and placed on a platter.

For roughly 5-7 minutes, add the potatoes and carrots to the pan with the chicken broth, allowing the veggies to slightly brown in the liquid on both sides.

When the veggies have begun to softly caramelize, remove them to a platter and reserve.

 

Heat to a medium setting. Whisk the flour into the liquid that is still in the pan after adding it.

Thyme, rosemary, salt, and pepper are whisked in after the flour has been toasting for roughly another minute.

Whisk as you pour in the wine slowly to avoid lumps.

Slowly pour in the chicken stock, stirring to prevent any clumps from forming.

Allow the sauce to bubble for about 4 minutes while gently stirring.

Re-add the potatoes and carrots to the pan, burying them well in the sauce. Nestle the chicken pieces among the sauce and veggies after adding them to the sauce.

 

When the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit and the potatoes are soft, cover the pan with the lid and roast it for approximately 35 to 40 minutes at 325 degrees Fahrenheit.

When the chicken is fully cooked, take the pan out of the oven, cover it, and let it rest for approximately five minutes before serving.