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!
QUICK & EASY WEEKNIGHT MEALS
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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
QUICK & EASY WEEKNIGHT MEALS
Get my 4-week meal plan guide e-cookbook for the price of a coffee!
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Easy One Pot Chicken Dinner
Recipe: Equipment
Recipe: 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
Recipe: Instructions
- Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius)
- 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 (160 degrees Celsius) or until the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit (74 degrees 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.
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
This is amazing! Definitely in our rotation and smells like Thanksgiving. I take the lid off and broil for a few minutes to crisp up the skin at the end.
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