This easy one-pot roasted chicken is a foolproof recipe perfect for busy weeknights or a comforting Sunday meal. With juicy, golden-brown chicken, tender potatoes, and sweet roasted carrots, all cooked in a delicious herb-infused gravy, this dish is both simple and satisfying.

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Cuisine: American
Prep Time: 30 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 6

Why You’ll Love Making It

• One-Pot Convenience: No need for multiple pots and pans—everything cooks in one pan for easy prep and cleanup.
• Full of Flavor: The combination of fresh herbs, a touch of white wine, and a homemade gravy gives this dish a restaurant-quality taste.
• Perfectly Juicy Chicken: Searing the chicken first locks in the juices while roasting ensures tender, fall-off-the-bone meat.
• A Complete Meal: With protein, vegetables, and a rich sauce, this dish is balanced and satisfying.
• Beginner-Friendly: Even if you’re new to cooking, this step-by-step guide makes it easy to get delicious results.

Ingredients

• 6 large bone-in, skin-on chicken thighs or drumsticks – These cuts stay juicy and flavorful. You can also use bone-in chicken breasts, but they may cook slightly faster.
• 1 tablespoon olive oil – Helps brown the chicken and build flavor in the pan.
• A pinch or two of salt and pepper – Enhances the taste of the chicken.
• 8 small russet or white potatoes (or 6 medium), washed and chopped into 4-8 pieces – Russet potatoes create a fluffier texture, while white potatoes hold their shape better.
• 6 medium carrots, peeled and chopped – Adds natural sweetness to balance the savory flavors.
• 3 tablespoons all-purpose flour – Helps thicken the gravy.
• 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme) – Adds an earthy, slightly lemony taste.
• 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary) – Provides a fragrant, woody flavor.
• A pinch or two of salt and pepper – Additional seasoning to bring out all the flavors.
• ⅔ cup good-quality white wine – Adds depth and richness to the sauce; you can substitute with more chicken stock if preferred.
• 2 ½ cups chicken stock – The base for the gravy; use homemade or low-sodium for better control over saltiness.
• Fresh thyme and rosemary for garnish (optional) – Adds a pop of color and enhances the presentation.

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Instructions

Step 1: Preheat & Prep the Chicken

Preheat your oven to 325°F (163°C). Pat the chicken thighs or drumsticks dry with a paper towel and season with a pinch of salt and pepper on both sides. This helps enhance the flavor and promotes browning.

Step 2: Sear the Chicken

Heat 1 tablespoon of olive oil in a large oven-safe pan (such as a Dutch oven or deep skillet) over medium-high heat. Place the chicken skin-side down and sear for 4-5 minutes per side, until the skin is golden and crispy. Remove the chicken from the pan and set it aside on a plate.

Step 3: Sauté the Vegetables

Add the chopped potatoes and carrots to the same pan, tossing them in the leftover chicken drippings. Cook for 5-7 minutes, stirring occasionally, until they develop a light caramelization. Once slightly browned, remove the vegetables from the pan and set them aside on a plate.

Step 4: Make the Gravy Base

Reduce the heat to medium. Sprinkle 3 tablespoons of all-purpose flour into the pan and whisk continuously for 1-2 minutes until it turns light golden brown. This step helps create a rich, flavorful gravy.

Add 1 tablespoon of chopped fresh thyme (or 1 teaspoon dried) and 1 tablespoon of chopped fresh rosemary (or 1 teaspoon dried) along with a pinch of salt and pepper. Stir for 30 seconds to release their aroma.

Slowly pour in ⅔ cup of white wine, whisking constantly to prevent lumps. Let it simmer for 1-2 minutes to cook off the alcohol. Then, gradually add 2 ½ cups of chicken stock, continuing to whisk for 4 minutes, until the sauce thickens slightly.

Step 5: Assemble & Bake

Return the potatoes and carrots to the pan, nestling them into the sauce. Place the seared chicken pieces on top, ensuring they’re partially submerged in the gravy. Cover the pan with a lid or foil and transfer it to the preheated oven. Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender when pierced with a fork.

Step 6: Rest & Serve

Remove the pan from the oven and let it rest for 5 minutes, covered, to allow the flavors to settle. Garnish with fresh thyme and rosemary if desired, and serve warm with extra gravy spooned over the top.

FAQs

Can I use boneless, skinless chicken?

Yes, but boneless chicken will cook faster and may dry out. Reduce the oven time to 25-30 minutes and check for doneness at 165°F (74°C).

What can I serve with this dish?

This meal is hearty on its own, but you can serve it with crusty bread to soak up the gravy or a simple side salad for freshness.

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