Chicken and potato pot roast


I bought a whole chicken the other day, intending to roast it the classic way on a wire rack over a high-sided roasting pan. I soon realized that I had neither of these necessities, but instead only one pot. Luckily, my friend Kat Tiller told me about a way to roast the chicken using only one pot. I investigated this method and decided to give it a try. I figured some potatoes would take well to the rendered chicken fat left over from searing the bird. A little white wine – or stock, if you do not have access to such restricted beverages – functions to keep everything from burning in the oven and adds a depth of flavor. This dish is hearty, enjoyable to cook, and easy to clean up. I am glad I did not let my lack of equipment discourage me from taking on the whole roasted chicken.


1 whole chicken cut into drumsticks, thighs, and breasts

3 potatoes, medium diced

4 cloves of garlic, peeled and gently crushed

2 sprigs of rosemary

2 sprigs of sage

1 cup pinot grigio

2 tablespoons of extra virgin olive oil

2 tablespoons of butter

1 tablespoon and 1 teaspoon of salt

1 teaspoon of pepper


  1. Pat the chicken dry with a paper towel, season with salt and pepper, and then heat 2 tablespoons of olive oil over medium heat in a large pot.
  2. Once the oil is hot, sear the chicken pieces. Wait 5-10 seconds between adding pieces to the pot, in order to allow it to return to the proper temperature. Sear chicken 6-7 minutes on each side until both sides are well browned. While the chicken browns, preheat the oven to 425 Fahrenheit.
  3. Remove chicken from the pot, add the potatoes and garlic, and saute until they are lightly browned, about 4-5 minutes.
  4. Add the rosemary and sage and return the chicken to the pot on top of the potatoes, skin side up. Add the wine and bring to a simmer for 30 seconds.
  5. Cover the pot and place in oven for 25-30 minutes until potatoes are tender and chicken is cooked all the way through.
  6. Remove the chicken from the pot and simmer the juices and potatoes over medium heat until the liquid is reduced by half, about 2 minutes. Finish this sauce with the butter and remaining salt, stirring in both and cooking for 30 seconds more.
  7. Serve the potatoes on a platter with the chicken on top. Pour the sauce and any accumulated juices from the resting chicken over the dish. 


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