Nanas Chicken Potatoes Pot V1

Nana's Chick'n Potatoes in a Pot

Recipe Courtesy of: Lisa Golden Schroeder, cookbook author, editor and blogger at Foodesigns
Prep15 minutes
Cook1 hour 30 minutes
Total Time1 hour 45 minutes
Course Dinner
Variety Fav(s) Honey Gold®, Sunrise Medley®
Cook Type Oven
Dish Type Comfort, Healthy
Quick, Easy, Convenient 1-Dish Meals
Season Fall, Winter
Bite Size 1-Bite, 2-Bite


  • 1 whole chicken (4 lbs.)
  • 24 oz. Tasteful Selections® 1-Bite or 2-Bite potatoes
  • 2 large leeks, cut into ½-inch pieces
  • 2 large carrots, cut into 1-inch chunks
  • 8 red or yellow boiler onions, halved and peeled
  • 1 large head garlic, sliced in half crosswise
  • 1 c. chicken broth
  • 1 c. dry white wine or chicken broth
  • 2 tsp. dried rosemary
  • ½ tsp. dried thyme
  • Coarse salt and freshly ground pepper, to taste
  • Fresh rosemary and thyme sprigs, if desired


  • Preheat oven to 350-degrees. Tie chicken legs together with kitchen twine. Tuck wingtips under. Place in a large Dutch oven or heavy casserole with a lid.
  • Arrange potatoes, leeks, carrot, onions, and garlic around the chicken. Pour broth and wine over everything; sprinkle with herbs, salt and pepper. Cover.
  • Place casserole over medium-high heat on the stovetop; bring to a boil. Transfer pan to oven. Roast 45 minutes; uncover and roast 30 minutes longer or until chicken is golden, juices run clear and the potatoes are tender.
  • Carve chicken and serve with vegetables and pan juices, sprinkle with fresh rosemary.
  • Nanas Chick Potatoes Pot V2
  • Nanas Chick Potatoes Pot V4

Recipe Tips

For a lazy Sunday
Toss the vegetables in a slow cooker, top with the seasoned chicken and pour in just 1 cup broth or wine. Cook on LOW heat for 7-8 hours or until everything is meltingly tender.
Chunks of celery, parsnip, or rutabaga would be welcome partners with the potatoes.
For a luscious gravy, remove the chicken and vegetables to a serving platter. Return the roasting pan to the stovetop. Squeeze the tender garlic cloves into the pan juices and thicken the whole thing with a cornstarch slurry or a beurre manié, which is equal parts softened butter and flour, mashed together and whisked into the hot cooking juices.