Complete Chicken Dinner in a Pot
Submitted by Fabrifem
Whole roasted chicken stuffed with garlic under the skin, cooked in one pot with carrots and potatoes. Five ingredients, zero fuss, dinner done.
YIELD
6 servingsPREP
20 minCOOK
120 minREADY
140 minFive ingredients. One pot. A complete dinner that practically cooks itself.
A whole chicken gets slices of garlic tucked right under the skin where they melt into the meat as it roasts, infusing every bite with mellow, roasted garlic flavor.
Fresh rosemary sprigs draped across the breast add fragrant, woodsy notes.
Carrots and quartered potatoes nestle around the bird, soaking up all those savory pan juices as everything cooks together under a covered lid.
No basting, no babysitting. Just set it and let the oven do the work.
Chef Tips
- Be gentle when loosening the skin. Use your fingers to create pockets without tearing, so the garlic stays in place and the skin holds its shape.
- Save those roasted garlic cloves when you discard the skin. Mash them into the leftover chicken for a killer chicken salad.
- Low and slow or faster and hotter, both methods work. The covered pot keeps everything moist either way.
- Let the chicken rest for 10 minutes after roasting before carving. This lets the juices redistribute so every slice stays moist.
Ingredients
Directions
Wash and dry chicken inside and out.
Loosen the skin from the breast, leg and thigh areas.
Peel the garlic and slice lengthwise into halves.
Place 8 pieces of garlic between the breast skin and meat and 4 pieces between the legs and thighs and the skin.
Place chicken in a covered roasting pan.
Lay rosemary sprigs on top of the breast (one sprig on each side).
Cut carrots in half crosswise and then cut each half lengthwise.
Place in pan around chicken. Cut potatoes into quarters.
Place in pan. Cover roaster and bake for 2 hours at 275 degrees or 1 hour at 375℉ (190℃) or until tender and juices run clear when pricked with a fork.
When done, discard skin and save garlic to use with the leftover chicken for chicken salad.
Bone the chicken before serving if desired.
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