This chicken and vegetable pot roast is the ultimate hands-off comfort food: tender chicken, soft potatoes and sweet carrots slowly baked in clay pots until everything is meltingly tender. It is simple, hearty and perfect for a cozy family dinner. If you love chicken and potato dinners, try our Marinated Roast Chicken and Potatoes or the Chicken Thighs with Potatoes and Creamy Mushrooms.
Ingredients
- 300 g (10.5 oz) chicken breast
- 3-4 potatoes
- 1 carrot
- 1 onion
- Salt, pepper, Italian herbs
Instructions
- Sauté the onion, chicken and carrot.
- Season with salt, pepper and Italian herbs.
- Transfer to clay pots; add roughly chopped potatoes.
- Cover with water and bake at 190°C (375°F) for 45 minutes.
Tips
- Cut the potatoes into similar-sized chunks so they cook evenly and turn soft at the same time as the chicken.
- Do not fill the pots to the brim — leave room for the liquid to bubble without spilling in the oven. Allrecipes has more pot roast guidance.
- Rest the pots for 10 minutes after baking so the flavors settle and the sauce thickens slightly. Serious Eats also covers slow, gentle braising well.
Nutrition: per 100 g: 122 kcal, protein 13 g, fat 1 g, carbs 14 g.