Pot-Roasted Chicken Recipe

Pot-Roasted Chicken Recipe
Staff Writer
Pot-Roasted Chicken

Ellen Silverman

Pot-Roasted Chicken

A heavy Dutch oven. Piney rosemary. Sweet celery root. Salty-rich slab bacon. Crushed juniper berries. Homemade broth. Calvados. A good chicken. This is my winter roast chicken mantra. Say it to yourself a few times, make it once or twice, and it might become yours as well. Use a high-quality bird (I like to use Murray's); those with a solution added for flavor not only taste inferior, they dilute the bird’s delicious juices.

Adapted from “A Bird in the Oven and Then Some,” by Mindy Fox.

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Preheat the oven to 375 degrees with the rack in the middle. Pull off excess fat around the cavities of the chicken and discard, then rinse the chicken and pat dry very well, inside and out. Tie together the legs.

Heat a 5 ½-7 quart Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until it releases some fat and begins to brown, 3-4 minutes, then add the celery root and cook, stirring, until just lightly golden, about 5 minutes more. Remove the bacon and celery root from the pot, leaving the pot on medium heat.

Season the chicken generously on all sides with salt and pepper (about 1 tablespoon coarse salt), then put the chicken, breast-side down, into the pot; reduce the heat to medium-low and cook, undisturbed, until the breast-side is lightly golden, about 5 minutes.

Turn the chicken breast-side up, increase the heat to medium-high, and cook for 1 minute. Add the Calvados and let it come to a boil, and then carefully ignite with a kitchen match, keeping the lid of the pot nearby to extinguish the flames, if necessary. When the flames die out, add the water to the pot. Return the bacon and celery root to the pot and sprinkle the top of the bird with the rosemary and juniper. Seal with pot with foil, then fit the lid on well.

Roast the bird in the oven for 1 hour, then remove the pot, uncover, and let the bird rest for 15 minutes. Transfer to a cutting board, let rest for 5 minutes, and then carve with the celery root, bacon, pan juices, and coarse salt for passing around the table.


Calories per serving:

1,263 calories

Dietary restrictions:

Low Carb Sugar Conscious, Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, No Oil Added

Daily value:



  • Fat 83g 128%
  • Carbs 16g 5%
  • Saturated 25g 123%
  • Fiber 3g 13%
  • Trans 0g
  • Sugars 3g
  • Monounsaturated 35g
  • Polyunsaturated 17g
  • Protein 92g 183%
  • Cholesterol 364mg 121%
  • Sodium 728mg 30%
  • Calcium 127mg 13%
  • Magnesium 130mg 32%
  • Potassium 1,444mg 41%
  • Iron 5mg 30%
  • Zinc 7mg 46%
  • Phosphorus 916mg 131%
  • Vitamin A 191µg 21%
  • Vitamin C 21mg 35%
  • Thiamin (B1) 0mg 31%
  • Riboflavin (B2) 1mg 40%
  • Niacin (B3) 34mg 168%
  • Vitamin B6 2mg 98%
  • Folic Acid (B9) 42µg 10%
  • Vitamin B12 2µg 26%
  • Vitamin D 1µg 0%
  • Vitamin E 2mg 11%
  • Vitamin K 77µg 96%
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