One Pot Roast Chicken
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Recipe Intro From saras_eats_and_sweets
This One Pot Roast Chicken is a simple yet impressive dish, perfect for weeknight dinners, weekend feasts, or special celebrations. The chicken is dry-brined overnight for extra crispy, golden skin and juicy, flavorful meat. Roasted alongside a medley of carrots, celery, potatoes, and onions, this dish is a complete meal in one pot, making it as convenient as it is delicious.
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ingredients
- 1 (6 pound) whole chicken
- 1/4 cup kosher salt, plus more to taste
- Fresh herbs (such as sage, rosemary, thyme, bay leaf), as needed
- 1 head of celery, chopped
- 7 large carrots, peeled and cut into chunks
- 5 medium yellow or russet potatoes, quartered
- 2 large onions, quartered
- Olive oil, as needed
- 2 lemons, juiced
- 1 1/2 cups dry white wine, divided
- 1/2 cup softened unsalted butter
Method
Dry Brine the Chicken (Night Before Cooking):
Step 1
Place the whole chicken on an elevated roasting dish.
Step 2
Remove the giblets and pat the chicken dry.
Step 3
Generously cover the entire chicken with the kosher salt, ensuring all surfaces are evenly coated. For extra flavor, mix in chopped poultry herbs with the salt.
Step 4
Place the chicken, uncovered, in the refrigerator overnight to dry brine.
Prepare the Chicken and Vegetables (Next Day):
Step 1
Remove the chicken from the refrigerator one hour before cooking to bring it to room temperature, about 1-2 hours.
Step 2
Preheat the oven to 425°F.
Step 3
Add the chopped celery, carrots, potatoes, and onions into a roasting dish.
Step 4
Drizzle the vegetables with olive oil and sprinkle with salt.
Step 5
Squeeze the juice of 1 lemon over the vegetables and pour in 1 cup of dry white wine.
Step 6
Toss everything together to ensure even coating.
Stuff and Season the Chicken:
Step 1
Place the chicken directly on top of the prepared vegetables. (No need to rinse off the dry brine.)
Step 2
Stuff the cavity of the chicken with aromatic herbs (sage, rosemary, thyme, bay leaf), lemon wedges, onion pieces, celery, and carrots.
Step 3
In a small bowl, combine the softened unsalted butter with 1 teaspoon each of chopped rosemary, sage, and thyme.
Step 4
Generously rub the herb butter mixture all over the chicken, making sure to get inside and under the skin.
Roast the Chicken:
Step 1
Place the roasting dish in the preheated oven.
Step 2
Roast the chicken uncovered for about 2 hours, or until the internal temperature reaches 165°F-175°F.
Step 3
After the first hour of roasting, add an additional 1/2 cup of dry white wine to the roasting dish.
Step 4
Baste the chicken with the cooking liquids every 15 minutes until fully cooked.
Rest and Serve:
Step 1
Once the chicken has finished roasting, remove it from the oven.
Step 2
Let the chicken rest undisturbed for 10-15 minutes. This allows the juices to redistribute, ensuring tender, flavorful meat.
Step 3
Slice the chicken and serve it alongside the roasted vegetables.