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Pot Roast Chicken




Source of Recipe


nanamitchem






List of Ingredients



• 3 medium onions, peeled and quartered
  
• 8 stalks celery, washed and cut into thirds
  
• 8 medium carrots, peeled and cut into thirds
  
• 1 1/2 teaspoons dried rosemary
  
• 1 1/2 teaspoons dried thyme
  
• 1 1/2 teaspoons dried parsley
  
• 1 1/2 teaspoons dried sage
  
• 1 1/2 teaspoons dried oregano
  
• 2 teaspoons black pepper
  
• 1 teaspoon salt
  
• 2 tablespoons oil
  
• 3 pound whole chicken, washed inside and out
  
• 1 pound small red potatoes
  
• 1 (15 ounce) can chicken broth
  
• 2 tablespoons flour
  
• 3/4 cup water
  






Instructions



1. In a dutch oven that you can use in your oven, brown together the onions, celery, carrots, rosemary, thyme, parsley, sage, oregano, pepper, salt and oil. This will take 5 to 8 minutes over medium heat. With a slotted spoon, remove all the ingredients and place in a bowl, except the drippings. Leave them in the dutch oven. Set the bowl aside.
   
2. Add the chicken to the dutch oven. Brown it on all sides, then place it on it's back in the dutch oven. This will take about another 5 to 8 minutes. Return all the vegetables and herbs to the dutch oven. Add the potatoes which you have washed, but not peeled and chicken broth. Cover the dutch oven.
   
3. Bake at 400 degrees for an hour and a half. When the chicken is tender, remove it to a platter and cut into serving pieces. Surround the chicken with the vegetables and herbs.
   
4. Add the flour to the 3/4 cup water and blend. Stir into the drippings left in the dutch oven, stirring constantly over medium heat until drippings have thickened enough for gravy.