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Pot-roast chicken with stock Recipe

Pot-roast chicken with stock Recipe

Photos of Pot-roast chicken with stock Recipe

How To Make Pot-roast chicken with stock

A delicious and flavorful chicken dish cooked in a flavorful stock, served with roasted vegetables.

Preparation: 15 minutes
Cooking: 1 hour
Total: 1 hour and 15 minutes



  • 1 whole chicken
  • 2 carrots, peeled and cut into chunks
  • 2 celery stalks, cut into chunks
  • 1 onion, quartered
  • 4 cloves of garlic, minced
  • 2 sprigs of fresh rosemary
  • 2 sprigs of fresh thyme
  • 2 cups of chicken stock
  • Salt and pepper, to taste
  • Olive oil, for cooking


  1. Preheat the oven to 375°F (190°C).

  2. Season the chicken with salt and pepper.

  3. In a large oven-safe skillet, heat olive oil over medium-high heat.

  4. Add the chicken to the skillet and brown on all sides, about 5 minutes per side.

  5. Remove the chicken from the skillet and set aside.

  6. In the same skillet, add the carrots, celery, onion, and garlic. Cook for 5 minutes, until the vegetables are slightly softened.

  7. Return the chicken to the skillet and add the rosemary, thyme, and chicken stock.

  8. Cover the skillet with foil or a lid and transfer to the preheated oven.

  9. Roast the chicken for 1 hour, or until the internal temperature reaches 165°F (74°C).

  10. Remove the skillet from the oven and let the chicken rest for 10 minutes before carving.

  11. Serve the pot-roast chicken with the roasted vegetables and spoon some of the flavorful stock over the chicken.


  • Calories : 350kcal
  • Total Fat : 12g
  • Saturated Fat : 3g
  • Cholesterol : 120mg
  • Sodium : 500mg
  • Total Carbohydrates : 10g
  • Dietary Fiber : 2g
  • Sugar : 4g
  • Protein : 45g
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