Martha Stewart Chicken in a Pot

⏱ 90 mins 🍽 6 serving(s) 🏷 Beginner Cook

This straightforward recipe yields a comforting roast chicken dinner cooked in a single pot. The chicken is seasoned and roasted with white wine and broth, then joined by leeks and carrots. Potatoes are steamed separately until tender. The result is juicy sliced chicken served with the vegetables and rich pan juices, perfect for mopping up with bread. It's an ideal meal for a beginner cook.

Martha Stewart Chicken in a Pot

Ingredients

  • 1 whole chicken, washed, dried, giblets removed
  • 2 leeks
  • 1 (14 ounce) can chicken broth
  • 1/2 cup white wine
  • 10 baby carrots
  • 10 small red potatoes or 10 small fingerling potatoes

Method

  1. Wash the chicken and pat it completely dry.
  2. Use a small piece of kitchen string to tie the legs together.
  3. Rub the entire chicken with butter or softened margarine.
  4. Season the chicken generously all over with salt and pepper.
  5. Heat your oven to 450 degrees.
  6. Place the chicken in a roasting pan and pour in the white wine and chicken broth.
  7. Roast the chicken at 450 degrees for 30 minutes.
  8. Slice the leeks into 2 inch pieces, using only the white and light green parts, and rinse them well.
  9. Clean the baby carrots and mix them with the prepared leeks in a large bowl.
  10. Season the vegetables liberally with salt and pepper and toss them with extra virgin olive oil.
  11. Add the seasoned vegetables to the roasting pan with the chicken.
  12. Place the pan back into the 450 degree oven and roast for 40 minutes.
  13. While the chicken roasts, wash and cut the potatoes, then steam them in a basket over water for 15 minutes or until soft.
  14. Serve the sliced chicken alongside the vegetables and potatoes, accompanied by the pan juices for dipping bread.

Nutrition (per serving)

Sodium440100 mg

Recipe details

CategoryBeginner Cook
Authorcans4fun