RECIPE

Pot Roast Chicken

Name: Pot Roast Chicken
Cook time: 2 h
Yield: 6

Recipe Created For

Oval Dutch Oven

Main Course

Poultry

Cook Time

Under 2 hours

Serving Size

Cook Mode

INGREDIENTS

1 Tbsp. (15 ml) olive oil
4 slices bacon, roughly chopped
2 cloves garlic
1 cup (250 ml) pearl onions,
peeled and halved
6 sprigs thyme
2 bay leaves
2 stalks celery, roughly chopped
4 small carrots, roughly chopped
5 lb (2.2 kg) chicken
salt and pepper
2 cups (500 ml) chicken stock

Looking to make the most of your Oval Dutch Oven? Why not try this classic Pot Roast Chicken recipe? Perfect for feeding an entire family, or as a centerpiece at your next get-together, this classic is sure to deliver.

The not-so-secret ingredient in this recipe is bacon. The Oval Dutch Oven’s self-basting cycle and tight-fitting lid ensures that the bacon along with the celery, carrots, and pearl onions, become tender yet golden and make for a delicious side to serve along the chicken. This iconic piece of cookware is ideal for this recipe, delivering a savoury richness like none other. Before serving, be sure to pour some of the jus over the chicken for added flavour and moisture.

Whether you are hosting friends and family or want to bring a show-stopping dish to a holiday gathering, Our Pot Roast Chicken has you covered. This recipe serves about six portions at a time in just under two hours. Adjust the portions, accordingly, depending on the size of the chicken. Here are all the ingredients you need and the steps you should follow!

INGREDIENTS

1 Tbsp. (15 ml) olive oil
4 slices bacon, roughly chopped
2 cloves garlic
1 cup (250 ml) pearl onions,
peeled and halved
6 sprigs thyme
2 bay leaves
2 stalks celery, roughly chopped
4 small carrots, roughly chopped
5 lb (2.2 kg) chicken
salt and pepper
2 cups (500 ml) chicken stock

INSTRUCTIONS

Preheat the oven to 325°F (165°C).

In an Oval French Oven, heat the oil over medium heat. Add the bacon, garlic and onions. Stir occasionally for 5-10 minutes or until onions have slightly softened.

Add the thyme, bay leaves, celery and carrots, continue to stir for another 2-4 minutes

Add the chicken (breast side up) and season with salt and pepper.

Add the chicken stock.

Cover the French Oven with the lid and place in the oven for 1½ hours, basting occasionally with the pan juices.

Increase the temperature to 375°F (190°C) and remove the lid, cook for another 20 minutes. Internal temperature should read 165°F (74°C).

Serve chicken with vegetables and jus.