Food
29 Comments

Chicken In A Pot

Faithful reader and commenter Mary Kathryn suggested Chicken In A Pot when I begged for more chicken recipes in a recent post.  I followed the directions she left in the comment section, and she was right.  This chicken is moist, succulent, and best of all, EASY PEASY.  Here’s what I did.

Take a fresh pastured chicken, rinse him well and salt him inside and out.  Then heat 2 Tbsp olive oil in a deep, heavy pot and brown the chicken on both sides.  He will look something like this.

chicken1

Then all you do is toss in some chopped up celery, 5 or 6 cloves of garlic, a chopped up onion, a handful of rosemary and a bay leaf.

chicken3

Cover the pan with foil and a heavy lid to seal the pot, and cook on 250 for 1 hour 30 minutes.

chicken2

This worked well for my smallish (4 or 5 lb ??) chicken, but it may need longer if you have a bigger chicken.  It should be just about falling apart.

Leave it all in the pot for about 15 minutes.  Then discard the veggies and pour off the juices into a small saucepan.  Add a bit of butter and lemon juice to juices.

chicken4

Heat it a bit, while you carve up the bird.  Then strain the juices and drizzle over the meat.  Yum scrum.

chicken8

I served it with quinoa and fresh broccoli, and I made sure to save enough juice to drown drizzle over those as well.

Chicken In A Pot
Recipe Type: Main Dishes
Author: Jo-Lynne Shane
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • Fresh pastured chicken
  • Salt
  • Olive oil
  • Celery
  • Garlic
  • Onion
  • Rosemary
  • Bay leaf
  • Butter
  • Lemon juice
Instructions
  1. Take a fresh pastured chicken, rinse him well and salt him inside and out. Then heat 2 Tbsp olive oil in a deep, heavy pot and brown the chicken on both sides.
  2. Then all you do is toss in some chopped up celery, 5 or 6 cloves of garlic, a chopped up onion, a handful of rosemary and a bay leaf.
  3. Cover the pan with foil and a heavy lid to seal the pot, and cook on 250 for 1 hour 30 minutes. This worked well for my smallish (4 or 5 lb ??) chicken, but it may need longer if you have a bigger chicken. It should be just about falling apart.
  4. Leave it all in the pot for about 15 minutes. Then discard the veggies and pour off the juices into a small saucepan. Add a bit of butter and lemon juice to juices.
  5. Heat it a bit, while you carve up the bird. Then strain the juices and drizzle over the meat.
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29 thoughts on “Chicken In A Pot

  1. Yum.

    My favorite easy chicken recipe is to take a whole chicken, wash it, douse it with Lawry’s Seasoning Salt (may be too unnatural for you), about 5 drops of tabasco, and cook it on high for 4-5 hours in the crockpot. Tastes awesome, like rotisserie chicken, and makes a gravy that can be spooned over couscous.

    And if you make tin foil balls and set them under the chicken, it wont burn.

  2. Ah!! I’m famous! haha — I’m really glad you like it 🙂 I use 4-5 lb. birds too, b/c that’s how big the organic ones usually are. Also, if you put a little half-and-half into the “gravy,” it’s delish. Might have to leave out the lemon though, if you did that?

    Also, what is quinoa? Never heard of it. Do a post on it too?

    1. Quinoa is awesome because it acts like a grain but it isn’t so you can substitute it for rice. It has more protein than rice and it’s safe for those who can’t eat gluten.

  3. Thank you for this recipe. I will try it out the next time I cook up a whole bird for the family to eat. It looks wonderful and you have a very informative website!

    Eleni

  4. This sounds yummy, but I had to giggle at your referring to the chicken as “him.” Just this weekend, the fam had a ‘debate’ about the gender of chickens. We pulled out the barnyard books to explain it!

  5. sounds good, I’ll have to give it a try. Couple questions: Why throw out the veggies? are they just to greasy by the end? Also, I tried quinoa years ago and hated it…any suggestions on particular product & recipe that might taste good? I’m hesitant to try it again….

    1. Yeah, the veggies are a soggy mess by the end of this. And quinoa is best cooked in chicken stock. Make sure to season with salt. You can also use it to make a salad type of dish, if straight quinoa is off-putting. I also find that different brands taste different, I like some better than others. With this dish, quinoa is awesome because it soaks up the lemony buttery sauce, which drowns out any bitterness. 🙂

      1. Just a note for people, I made this last night. I had a 5 lb chicken. I ended up cooking it 1.5 hours at 250 then another 2 hours at 350 to get it to the “falling off the bone” stage. I don’t know if it was because the chicken had been refrigerated or if yours was a lot smaller. But people might want to not make this in a time crunch the first time. Or have another option ready to go.

  6. I’ve been making this recipe for years. It is indeed delicious. When I make it, I don’t even brown the chicken so I’m not tempted to eat the skin which is oh-so-delicious when browned! And, not browning the skin makes it even easier!

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