This Easy One Pot Roasted Chicken Dinner recipe is SO easy to make, and it’s the perfect family meal with all the fixings and gravy, made in only one pan!
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I don’t know about you, but fall is my favourite time of year for cooking. I just love labouring over a delicious homemade comfort food meal for my family to enjoy, cutting vegetables by hand and making sauces from scratch with the perfect balance of spices. Of course, I have a passion for cooking and it’s one of my favourite things to do. It’s cathartic for me, and it’s something that’s good for the soul and allows me to express my creativity.
Naturally, I know not everyone agrees – some of you love cooking as much as I do but others of you probably just want to get in and out of the kitchen as quickly as possible. This Easy One Pot Roasted Chicken Dinner is the perfect marriage of both those worlds; it’s got all the flavours of a roasted chicken dinner cooked low and slow on a Sunday afternoon, but it’s on the table in about an hour with only one dish to wash. Now what could be better than that!??
The key to this dish is flavour, specifically herbs and white wine. Using fresh herbs is great, but if all you’ve got is dried thyme and rosemary those will work just fine. And a nice dry white wine creates such a delicious sauce – you’ve GOT to try it!
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Looking to up your Roasted Chicken game? Here are my best tips:
- Use bone-in and skin-on chicken. Leaving the bones in and the skin on will help the chicken cook evenly and not dry out.
- Season generously. Seasoning your chicken makes ALL the difference! Use a good quality sea salt and cracked black pepper.
- Brown the chicken first. Browning your chicken pieces before roasting helps create SO much flavour both in the chicken and the sauce. Don’t skip this step!
- Cook the chicken and vegetables in the sauce. What better way to infuse your vegetables with flavour than to cook them fully in the gravy??
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I hope you enjoy this Easy One Pot Roasted Chicken Dinner as much as we do! Let me know in the comments below, what’s your favourite comfort food meal for fall and winter? I’d love to know!!
KITCHEN PRODUCTS I RECOMMEND:
Looking for even more comfort food meals? You’ll LOVE these:
-
Easy One Pot Pasta Primavera
-
Creamy Enchilada One Pot Pasta
-
Crispy Oven Fried Chicken
-
Skillet French Onion Stuffed Chicken
-
Skillet Pesto Caprese Stuffed Chicken Breasts
-
Chicken Breasts with White Wine Mushroom Sauce
LOOKING FOR MORE EASY WEEKNIGHT MEAL IDEAS?
Get my Quick and Easy 4-Week Meal Plan Guide!
Easy One Pot Roasted Chicken Dinner
Ingredients
- 1 tablespoon olive oil
- 6 large bone-in skin-on chicken thighs or chicken drumsticks
- a pinch or two of salt and pepper (for seasoning the chicken)
- 3 tablespoons all purpose flour
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
- a pinch or two of salt and pepper
- 2/3 cup good quality white wine
- 2 1/2 cups chicken stock
- 8 small russet or white potatoes (or 6 medium), washed and each chopped into 4-8 pieces
- 6 medium carrots, peeled and chopped
- fresh thyme and rosemary for garnish, if desired
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- Heat a very large oven-safe pan over medium-high heat on the stove top and add the olive oil.
- Brown the chicken pieces in the pan on all sides, until the outside has reached a nice golden brown.
- Remove the chicken pieces from the pan and set them aside on a plate.
- Add the potatoes and carrots to the pan with the chicken liquid and allow the vegetables to brown slightly in the liquid on all sides for about 5-7 minutes.
- Remove the vegetables to a plate and set aside once they've caramelized slightly.
- Turn the heat to medium. Add the flour to the liquid left in the pan and whisk until the flour is absorbed.
- Whisk in the thyme, rosemary and salt and pepper and continue to toast the flour for about one more minute, whisking constantly.
- Slowly add the wine and whisk as you add it to prevent lumps.
- Add the chicken stock slowly, whisking as you add it to break up any lumps that form.
- Let the sauce bubble away, whisking gently as it cooks for about 4 minutes.
- Add the potatoes and carrots back into the pan, nestling them into the sauce until they're submerged.
- Add the chicken pieces into the sauce as well, nestling them into the sauce and vegetables.
- Cover the pan with the lid and roast for about 35-40 minutes at 325 degrees Fahrenheit or until the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit (74 Celsius) and the potatoes are tender.
- Remove the pan from the oven when the chicken is cooked through and allow it to rest, covered, for about 5 minutes before serving.
Amanda says
I love one pan meals they are so easy, and this one looks so delicious!
Chrissie says
Me too! Thanks so much!
Dorothy at Shockinglydelish says
That looks like a pan full of comfort and goodness! This looks flavorful and amazing!
Chrissie says
It sure is! Pure comfort food! 🙂 Thanks!
Krista says
Love a delicious simple dish! I have to make this durning a busy weeknight!
Chrissie says
I hope you enjoy! 🙂
Catalina says
This is making me hungry! Looks so inviting! The perfect weeknight dinner!
Chrissie says
Thanks so much!
Toni | Boulder Locavore says
This looks really good for dinner any night of the week!
Chrissie says
Thanks so much!
Katerina @ diethood .com says
The perfect weeknight dinner!! I love one pot meals!! This looks incredibly delicious!
Chrissie says
Thanks so much! I hope you enjoy it!
Carrie R says
This looks absolutely amazing! You just can’t beat one pot dinners. 🙂
Chrissie says
You sure can’t! Thanks so much!
Sharon Meadows says
Is a 3 1/2 QT. pan big enough for the one pot chicken?
Chrissie says
Yes, a 3 1/2 quart should be enough 🙂
Dorota says
It looks delicious. I can’t wait to try it!
The Busy Baker says
Thanks Dorota! Let me know how you like it! 🙂
Zandria says
Could you use chicken breasts? Would that change the cooking time?
Chrissie says
Chicken breasts would be ok. Just make sure you test for doneness using an instant read thermometer (74 degrees Celsius or 165 Fahrenheit).
Sandi Garcia says
This recipe looks delicious. I can’t wait to try it. What can I use in place of the white wine?
Chrissie says
Just add the same measurement of chicken stock in place of the wine. 🙂
Lisa says
I tried this and it came out great! It was delicious, my mom and brother loved it. They asked me to make it again which I definitely will! 😋😁
The Busy Baker says
Thanks Lisa! Glad to hear you and your family liked the recipe so much!
Krysta says
This looks yummy and simple! I’m gonna add it to my menu this week! 🙂
Chrissie says
Hope you enjoy it!! 🙂
Cheryl says
This was terrific! I made a half quantity and added a couple of mushrooms, chunks of sweet potato and a cube of frozen spinach. Will definitely make it again
The Busy Baker says
Glad you like it Cheryl!!🙂
Marci says
What do I do if I don’t have a pan that is over safe? I want to make this tonight.
The Busy Baker says
You can make it in a skillet, than transfer everything in an oven safe dish. Happy cooking! 😊
Hema says
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
The Busy Baker says
Thanks so much Hema!🙂
Lisa says
Looks good, but as written “1 teaspoon chopped fresh or dried thyme” will create a very different outcome. Did you mean to say a 1 tablespoon fresh or 1 teaspoon dried? That is the correct conversion for fresh to dried herbs. Please clarify.
The Busy Baker says
Thank you for your comment! We’re always working on improving our recipes. We have updated and clarified the ingredient list.
Chana Lopez says
I love this recipe so much one of my favorite meals
The Busy Baker says
We agree 😉 Thanks!
Jay Sullivan says
Very good! I added English peas and crimini mushrooms, and used fingerling potatoes instead of Russets. A keeper!
The Busy Baker says
Sounds like you’ve made some great additions to the recipe! I’m happy you enjoyed it ☺️
Kallie Thomas says
I will definitely make this again. However I substituted sweet potatoes for the red potatoes (I did not have red potatoes) and I added another pack of Italian dressing mix. Even by adding the additional packet of dressing the flavor was not overpowering. The sweet potatoes also turned out perfect! I peeled and cut them into cubes. This was a delicious meal with a very short prep time. This recipe has earned a place in my favorites
The Busy Baker says
I am so happy you enjoyed it! Thank you for taking the time to leave your feedback!