Traditional French Pot Roast Chicken HD

Ingredients

• 1 piece Whole Chicken (about 2 kg (4‑5 lb), preferably Ingham's brand, giblets removed)
• 2 Tbsp Olive Oil (for rubbing the chicken before searing)
• 1.5 tsp Kosher Salt (adjust to taste)
• 1 tsp Black Pepper (freshly ground)
• 2 large Carrots (peeled and cut into 2‑inch chunks)
• 2 stalks Celery Stalks (cut into 2‑inch pieces)
• 1 large Onion (quartered)
• 4 cloves Garlic Cloves (peeled and smashed)
• 2 leaves Bay Leaves
• 2 sprigs Fresh Rosemary (stems removed)
• 0.25 cup Dry Sherry (adds depth to the pan sauce)
• 1.5 lb New Potatoes (halved or quartered depending on size)
• 2 Tbsp Corn Flour (mixed with equal water to form slurry for gravy)

Instructions

1. Dry the Chicken

   Pat the whole chicken inside and out with kitchen paper towels until completely dry.

   Time: PT5M

2. Season

   Rub the chicken all over with olive oil, then season generously with kosher salt and freshly ground black pepper.

   Time: PT5M

3. Preheat Oven

   Set the oven to 160°C (320°F) and allow it to preheat.

   Time: PT10M

   Temperature: 160°C

4. Sear the Chicken – First Side

   Place the pot on the stovetop over medium‑high heat, add a thin drizzle of oil, and lay the chicken breast‑side down. Sear without moving for 5‑7 minutes until deep golden‑brown.

   Time: PT7M

5. Sear the Chicken – Other Side

   Flip the chicken using tongs and sear the other side for about 5 minutes.

   Time: PT5M

6. Sauté Vegetables

   Remove the chicken temporarily. Add carrots, celery, onion, and garlic to the pot and sauté for 3 minutes, stirring occasionally.

   Time: PT3M

7. Add Aromatics & Sherry

   Return the chicken to the pot, breast side down. Tuck bay leaves and rosemary around it, then pour the dry sherry over the top.

   Time: PT2M

8. Add Potatoes

   Scatter the new potatoes around the chicken, ensuring they are mostly submerged in the juices.

   Time: PT2M

9. Roast in Oven

   Cover the pot with its lid and place it in the preheated oven. Roast for 2 hours, or until the internal temperature of the thickest part of the thigh reaches 75°C (165°F).

   Time: PT2H

   Temperature: 160°C

10. Rest the Chicken

    Remove the pot from the oven. Transfer the chicken to a cutting board and let it rest for 10 minutes before carving.

    Time: PT10M

11. Make Gravy

    Using a fine mesh sieve, strain the pan juices into a small saucepan. Whisk in a slurry of corn flour and cold water (2 Tbsp each) and simmer over medium heat for 5 minutes until thickened.

    Time: PT5M

12. Serve

    Carve the chicken, arrange on a serving platter with the roasted vegetables, and drizzle with the prepared gravy.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

45 g

Carbohydrates

30 g

Fat

25 g

Fiber

5 g