Nana’s Chick‘n Potatoes in a Pot
Recipe Courtesy of: Lisa Golden Schroeder, cookbook author, editor and blogger at fooddesigns
Prep Time: 15 min | Cook Time: 90 min | Serves: 6
- 1 whole chicken (4 lbs.)
- 24 oz. Tasteful Selections® 1-Bite or 2-Bite potatoes (Recipe favorites: Honey Gold or Sunrise Medley)
- 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.
- 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.