Chicken Pot Roast
A comforting pot roast featuring tender chicken pieces cooked with carrots, onions, and aromatic herbs. This one-pot meal combines the richness of butter and olive oil with fresh tarragon and garlic for a flavorful family dinner.
Ingredients
- •1 whole chicken
- •1 to taste salt and pepper
- •2 tablespoons unsalted butter
- •2 tablespoons olive oil
- •2 cups diced carrots
- •1 large onion
- •2 tablespoons minced garlic
- •1 tablespoon fresh tarragon
- •2 tablespoons flat-leaf parsley
- •for garnish garnish
Cooking Instructions
- 1.
1. Preheat the oven to 350°F. Season the chicken generously with salt and pepper.
5 min
- 2.
2. Melt the butter with the oil in a large, heavy ovenproof casserole over medium heat. Brown the chicken in batches, about 8 minutes per batch, being careful not to pierce the skin. Remove to a plate.
16 min
- 3.
3. Reduce heat to medium-low. Add the carrots, onion, garlic, and tarragon; cook, stirring, for 5 minutes. Return the chicken and any juices to the casserole, arranging the pieces atop the vegetables. Cover and bake in the oven for 1 hour, basting occasionally. Sprinkle with chopped parsley and serve immediately.
65 min
