Pot Roast Chicken As seen on The Defined Dish Bookmark recipe Print recipe Download recipe Share Total Time 1 hour and 25 minutes Prep Time 15 minutes Cook Time 1 hour and 10 minutes Rating 5 out of 5 stars (26) Ingredients 4 servings 2 tbsp extra virgin olive oil3 lbs bone-in, skin-on chicken thigh1 tsp kosher salt½ tsp freshly cracked black pepper1 large yellow onion (halved and cut into ¼-inch slices)3 large carrots (cut into 2-inch pieces)4 stalks celery (cut into 2-inch pieces)2 cloves garlic (thinly sliced)2 tsp dijon mustard1 tbsp tomato paste¼ tsp smoked paprika1 cup low sodium chicken broth1 tbsp arrowroot flour2 tbsp apple cider vinegar5-7 sprigs of thyme (tied into a bundle using kitchen twine)2 bay leaves1 lb yellow potatoes (cut into 2-inch pieces) Calories AmericanBakingDinnerIntermediateVegetablesRoastingTraditionalSavoryPoultryMain Courses ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Preheat the oven to 350 degrees F. Step 2 Pat the chicken dry and season on both sides with the salt and pepper. Step 3 Heat the olive oil in an oven-safe large, deep skillet (I use the Made In 3.5 quart saute pan) over medium-high heat. Step 4 When hot, in batches so as to not overcrowd the skillet add the chicken, and cook until golden on each side (about 2 minutes per side) transfer to a plate and set aside. Step 5 Add the onion, carrots, celery, and garlic and cook, stirring, for 1 minute. Step 6 Add the dijon, tomato paste, and paprika and toss until well combined. Step 7 In a small bowl, whisk together the broth and the arrowroot flour until well combined. Slowly pour in the broth mixture while stirring until well combined. (*Your sauce will almost immediately thicken. Don’t worry-- when the chicken cooks down, it will add additional juices to the sauce and it turns out perfectly in the end). Step 8 Remove from the heat and stir in the apple cider vinegar, add the bundle of thyme and the bay leaves. Place the chicken on top of the veggies, skin side up. Cover and transfer to the oven and bake for 40 minutes. Step 9 Remove from the oven, and increase the heat to 400 degrees F. Step 10 Remove the cover and carefully nestle the potatoes into the sauce, tucking them under the chicken (just be delicate moving around the chicken so the skin doesn’t fall off!). Transfer back to the oven and bake, uncovered, until the skin is a deep golden brown and crisp, the potatoes are tender, and the sauce has thickened, about 30 more minutes. Step 11 Remove from the oven and let cool for 10 minutes prior to serving. Garnish with parsley, if desired, and enjoy!
