Pot Roast Chicken and Gravy
This pot roast chicken is made with slow-roasted chicken, vegetables, and a rich gravy! All the best parts of traditional pot roast, but with chicken thighs for a more cost-effective comfort meal.
Why you’ll love this pot roast chicken and gravy
Pot roast is my love language. My French onion pot roast and honey ginger pork shoulder are fall and winter staples in my family, and I’m always looking to make more recipes like these! Slow-roasted meat that falls off the bone, tender veggies, and a smooth sauce or gravy. Like, how can you go wrong?
I tend to lean into making recipes like this with beef first, but I decided that it was time for chicken to have it’s turn in my pot roast rotation! And I know what you’re thinking… isn’t that just roasted chicken? Yes, and no. Yes, because it is just a really yummy roast chicken dish, and no because this recipe is made to mimic beef pot roast with veggies and a simple gravy, but with chicken.
I am obsessed, and here’s why I think you’ll love it too…
- Pot roast vibes, but cheaper than buying a chuck roast. A whole beef chuck roast can get expensive, but chicken thighs are usually cheaper. This recipe feels like pot roast, but with a cheaper cut of meat.
- It’s like a whole roasted chicken, but faster and crispier. I love a whole roasted chicken in the oven, but depending on the size of your chicken, it can take forever. Individual chicken thighs cook faster and are generally crispier than a whole roasted chicken.
- The ultimate wholesome and healthy one-pan meal. Protein, veggies, and gravy all in one pan, but in whole food form. No cans, no seasoning packets, no cream cheese, just whole foods.
Recipe Ingredients
- Chicken thighs. Bone-in and skin-on chicken thighs are key! This is what makes the chicken tender, crisp, and fall-off-the-bone. I wouldn’t use skinless or boneless chicken thighs, as they’ll easily overcook. However, you can likely use bone-in, skin-on chicken breast, or add a few drumsticks!
- White sweet potato, carrots, celery, and onion. You can also use regular white potatoes and/or other root vegetables like parsnips or turnips.
- Chicken broth and arrowroot starch. This helps to form the gravy! I recommend using my homemade whole chicken bone broth for the best flavor and most nutrients.
- Fresh herbs. Poultry herbs like thyme, rosemary, sage, and parsley work great in this recipe!
How to make Pot Roast Chicken
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Sear the chicken thighs in a pan until crisp.
Step two. Saute the vegetables in the same pan.
Step three. Add the chicken back to the pan along with the broth, ACV, mustard and herbs. Braise in the oven until tender.
Step four. Add the arrowroot slrury to thicken the broth into a gravy and enjoy!
Michelle’s Tips & Tricks
- Switch up the root vegetables. Parsnips, turnips, etc. would all be great in this dish.
- Check your chicken for doneness. I always recommend using a meat thermometer to make sure the chicken is cooked to temperature.
- Use a deep cast iron pan with a lid. Cast iron conducts heat more evenly! I highly recommend using a pan like this.
Recipe FAQS
Yes! As long as everything cooks together to 165 F, it’s safe to cook chicken and vegetables in the same pan.
Parsley, sage, rosemary, thyme, and marjoram are all great herbs for roast chicken.
There are a few key steps to properly cooking chicken thighs so they’re both crispy and tender. First, you want to pat the chicken skin dry as excess moisture can prevent it from getting crispy. Next, you want to cook the thighs skin side down until they easily release from the pan. Finally, you want to finish it in the oven. You can techincally cook tender chicken thighs on the stove and they’ll still be tender, but for this recipe that’s more of a pot roast style, you want to slow roast it in the oven for that perfect fall off the bone tenderness!
More pot roast recipes to try
If you tried this Pot Roast Chicken and Gravy or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Pot Roast Chicken and Gravy
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Ingredients
- 2 lbs bone-in and skin-on chicken thighs
- Salt and pepper
- 2 tbsp avocado oil
- 2 large carrots, chopped
- ½ yellow onion, sliced thin
- 2 stalks celery, chopped
- 1 white sweet potato, chopped
- 2 tsp dijon mustard
- 1 ½ cup chicken bone broth
- 2 tsp apple cider vinegar
- 4-6 sprigs fresh herbs, thyme and rosemary
- 1 ½ tbsp arrowroot starch
- 1 tbsp fresh parsley, chopped
Equipment
Instructions
- Preheat the oven to 350 F. Pat the chicken dry and season with salt and pepper.
- Set the cast iron pan on the stove over medium-high heat and add the avocado oil. Once shimmering, add the chicken to the pan, skin side down. Allow to cook for 8-10 minutes or until the chicken skin is crispy and easily releases from the pan. Flip and cook for another 3-5 minutes before transfer to a plate.
- Add the vegetables and saute for 5-7 minutes or until the onion and lightly translucent and the veggies are slightly fork tender.
- Add the mustard and slightly toss the veggies. Pour in the apple cider vinegar, and bone broth, scraping the bottom of the pan to remove any stuck on bits if needed.
- Bring the broth to a simmer and add the chicken back into the pan. Carefully spoon some of the cooking liquid over the chicken and add the fresh herbs. Cover and transfer to the oven.
- Allow to roast in the oven for 45-50 minutes. Check the chicken with a meat themometor before removing from the oven.
- Whisk the arrowroot starch with equal parts water (or broth) and add it to the cooking liquid. Carefully stir to thicken.
- Allow to rest for 5-10 mniutes before serving topped with fresh parsley and more herbs if desired!
