Chicken Pot Roast Recipe

At Caraway , we know roast chicken is always a win, but a chicken pot roast? That’s comfort food with serious upgrade energy. This one-pan recipe delivers everything we love about a slow-cooked meal—tender meat, flavorful veggies, and herbal pan juices—without the fuss (or the cleanup).

It’s perfect for a cozy Sunday dinner, meal prep for the week, or any night you want something hearty, healthy, and home-cooked.

Ingredients

• 1 whole chicken (3½ to 4 lbs), patted dry

• 4 tablespoons olive oil

• 1 yellow onion, cut into wedges

• 4 carrots, peeled and cut into chunks

• 4 celery stalks, cut into chunks

• 1 lb baby potatoes, halved

• 4 garlic cloves, smashed

• 1 lemon, halved

• 4-5 fresh thyme sprigs

• Kosher salt and freshly ground black pepper

Preparation Instructions

Once your ingredients are prepped, it’s time to build flavor, layer by layer.

Step 1: Preheat & Prep

Preheat your oven to 375°F. Season the cavity of the chicken with salt and pepper , then stuff with garlic, lemon halves, and a few thyme sprigs. This helps infuse the chicken from the inside out while it roasts.

Step 2: Sear the Chicken

In a large Dutch oven or high-sided sauté pan, heat olive oil over medium heat. Carefully sear the chicken on all sides until golden brown—about 10 minutes total. This step adds depth and gives the skin a head start on crisping. Remove and set aside.

Step 3: Build the Base

In the same pan, add onions, carrots, celery, and potatoes. Season with salt and pepper and sauté for 3-4 minutes to wake up their flavor. Nestle the chicken on top and scatter the remaining thyme around the pot.

Step 4: Roast to Finish

Cover and place the pot in the oven. Roast for 45-60 minutes, or until the chicken reaches 165°F and the juices run clear. For crispy skin, remove the lid during the last 10-15 minutes.

Step 5: Rest & Serve

Let the chicken rest for 10 minutes before carving . Spoon the pan juices over the roasted veggies and serve everything straight from the pot—it’s casual, satisfying, and built for sharing.

Tips for a Better Roast

A few simple choices can make this wholesome classic even better. Here’s how we do it at Caraway.

The Pan Matters

Our Enameled Cast Iron Dutch Oven is made for meals like this. Its superior heat retention and non-toxic, 3-layer enamel coating help the chicken cook evenly and stay juicy, while the flat lid locks in moisture for perfectly tender results. Oven to table? Seamless.

Let the Veggies Shine

Cut your vegetables into similar-sized pieces so they cook evenly and finish at the same time. Want extra browning? Give them a head start in the pan while the chicken rests—those crispy edges are worth it.

Use the Juices Wisely

After roasting, don’t let the pan juices go to waste. Spoon them over the carved chicken or save them as a light, flavor-packed base for soups, grains, or next-day leftovers. It’s clean, real flavor—no heavy gravy needed.

Ready To Roast?

A nourishing meal doesn’t have to be complicated. With real ingredients, one dependable pan, and a little time in the oven, chicken pot roast brings comfort and ease to your table.

At Caraway , we make non-toxic, oven-safe cookware that helps you cook the kind of meals you feel good about, from slow roasts to quick sautés. Explore our kitchen essentials designed for healthier home cooking, start to finish.

Sources:

10 Ways to Flavor Roast Chicken | Food and Wine

Cook to a Safe Minimum Internal Temperature | FoodSafety.gov