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Pot Roast Chicken and Gravy

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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.
Course Main Dishes
Cuisine American, Global
Keyword pot roast chicken, roasted chicken
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Resting time 10 minutes
Servings 4 people
Calories 555
Author Michelle

Equipment

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

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.
    • Depending on what kind of pan you use, you may or may not have any stuck on bits of chicken skin or veggies at the bottom of the pan. If you do, use a wooden spoon to scrape them up and incorporate them into the the broth for flavor!
  • 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.
    • If a thicker gravy is desired, add another tablespoon of arrowroot strach and water.
  • Allow to rest for 5-10 mniutes before serving topped with fresh parsley and more herbs if desired!

Nutrition

Serving: 1serving | Calories: 555kcal | Carbohydrates: 14g | Protein: 36g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 251mg | Potassium: 637mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9952IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 2mg