Pot Roast Chicken

A wonderful comfort meal in a pot.

• Ready In: 1 hr 35 mins
• Serves: 4

Ingredients

• 2  tablespoons  oil
• 2  medium onions, peeled, chunked
• 4  stalks celery, washed, coarsely chopped
• 6  medium carrots, peeled, cut in chunks
• 1  teaspoon dried rosemary
• 1  teaspoon dried thyme
• 1  teaspoon dried parsley
• 1  teaspoon dried sage
• 1  teaspoon dried oregano
• 2  teaspoons black pepper
• 3 1⁄2 lbs whole chickens, washed inside and out
• 1  lb small red potato
• 1 (15 ounce) can chicken broth
• 2  tablespoons flour
• 3⁄4 cup water

Directions

1. In an oven-proof Dutch oven or roasting pan, heat the oil and sauté onions, celery, carrots, rosemary, thyme, parsley, sage, oregano, pepper and salt over medium heat for 5 minutes.
2. Remove vegetables with a slotted spoon and set aside, leaving drippings in the pot.
3. Rinse chicken in cold water and pat dry with paper towels.
4. Place in pot and brown on all sides.
5. Place chicken on its back in the pot.
6. Dump in the sautéed vegetables and herbs.
7. Add the washed potatoes and pour chicken broth over all.
8. Cover the Dutch oven.
9. Bake at 400° for 1 1/4 hours.
10. Remove tender chicken to a platter and cut into serving pieces.
11. Place vegetables and herbs around the platter.
12. Cover to keep warm.
13. Whisk flour into the water until smooth.
14. Stir into the drippings in the Dutch oven.
15. Cook over medium heat, stirring constantly, until gravy boils and thickens.
16. Serve over chicken and vegetables.