Easy One Pot Roasted Chicken Dinner

This straightforward One Pot cooked Chicken Dinner instruction is really easy to create, and it’s the right family meal with all the fixings and gravy, created in precisely one pan! This straightforward One Pot cooked Chicken Dinner is that the good wedding of each those worlds; it’s got all the flavours of a roasted chicken dinner hard-boiled low and slow on a Sunday afternoon, however it’s on the table in concerning associate hour with only 1 dish to scrub. currently what may be higher than that!??

The key to the present dish is flavour, specifically herbs and vino. victimisation contemporary herbs is nice, however if all you’ve got is dried thyme and rosemary those can work simply fine. And a pleasant dry vino creates such a delicious sauce – you’ve have to be compelled to attempt it!

Ingredients

• 1 tablespoon olive oil
• 6 large bone-in skin-on chicken thighs or chicken drumsticks
• a pinch or two of salt and pepper (for seasoning the chicken)
• 3 tablespoons all purpose flour
• 1 teaspoon chopped fresh or dried thyme
• 1 teaspoon chopped fresh or dried rosemary
• a pinch or two of salt and pepper
• 2/3 cup good quality white wine
• 2 1/2 cups chicken stock
• 8 small russet or white potatoes (or 6 medium), washed and each chopped into 4-8 pieces
• 6 medium carrots, peeled and chopped
• fresh thyme and rosemary for garnish, if desired

Instructions

1. Preheat your oven to 325 degrees Fahrenheit.
2. Heat a very large oven-safe pan over medium-high heat on the stove top and add the olive oil.
3. Brown the chicken pieces in the pan on all sides, until the outside has reached a nice golden brown.
4. Remove the chicken pieces from the pan and set them aside on a plate.
5. Add the potatoes and carrots to the pan with the chicken liquid and allow the vegetables to brown slightly in the liquid on all sides for about 5-7 minutes.
6. Remove the vegetables to a plate and set aside once they've caramelized slightly.
7. Turn the heat to medium. Add the flour to the liquid left in the pan and whisk until the flour is absorbed.
8. Whisk in the thyme, rosemary and salt and pepper and continue to toast the flour for about one more minute, whisking constantly.
9. Slowly add the wine and whisk as you add it to prevent lumps.
10. Add the chicken stock slowly, whisking as you add it to break up any lumps that form.
11. Let the sauce bubble away, whisking gently as it cooks for about 4 minutes.
12. Add the potatoes and carrots back into the pan, nestling them into the sauce until they're submerged.
13. Add the chicken pieces into the sauce as well, nestling them into the sauce and vegetables.
14. Cover the pan with the lid and roast for about 35-40 minutes at 325 degrees Fahrenheit or until the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit (74 Celsius) and the potatoes are tender.
15. Remove the pan from the oven when the chicken is cooked through and allow it to rest, covered, for about 5 minutes before serving.

Adapted from HERE

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