King Henry’s Chicken in a Pot Recipe
A classic roast chicken cooked with broth, white wine, vegetables, herbs, and potatoes for a tender, comforting one-pot-style dinner.
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Servings: 4
Ingredients
- 1 ½ c chicken broth
- ⅓ c white wine
- 1 whole chicken about 3 pounds, giblets removed
- 1 tbsp butter room temperature
- Salt and black pepper to taste
- 2 leeks white and light-green parts only, halved and cut into 2-inch pieces
- 2 celery stalks cut into 2-inch pieces
- 5 carrots cut into 2-inch pieces
- 5 garlic cloves whole
- 12 pearl onions
- 1 tbsp olive oil
- 1 sprig fresh tarragon
- 1 sprig fresh thyme
- 1 pound new potatoes or fingerling potatoes halved
Instructions
Step 1: Prepare the Oven and Cooking Liquid
- Preheat the oven to 450°F.
- In a large Dutch oven or deep oven-safe stock pot, combine the chicken broth and white wine.
Step 2: Prepare the Chicken
- Pat the chicken dry with paper towels, if needed.
- Rub the room-temperature butter evenly over the skin of the chicken.
- Season the chicken generously with salt and black pepper.
- Tie the chicken legs together with kitchen string.
- Place the chicken in the Dutch oven or stock pot with the broth and wine.
Step 3: Roast the Chicken Covered
- Cover the pot with a lid.
- Transfer the pot to the preheated oven and bake for 30 minutes.
Step 4: Prepare the Vegetables
- While the chicken is roasting, place the leeks, celery, carrots, garlic cloves, and pearl onions in a large bowl.
- Drizzle the vegetables with olive oil.
- Season with salt and black pepper to taste.
- Toss until the vegetables are evenly coated.
Step 5: Add the Vegetables and Herbs
- Carefully remove the pot from the oven after the initial 30 minutes of covered roasting.
- Add the prepared vegetables around the chicken.
- Place the fresh tarragon and fresh thyme into the pot.
- Return the pot to the oven, uncovered.
Step 6: Finish Roasting
- Bake uncovered for 35 to 45 minutes, or until the chicken reaches an internal temperature of 165°F.
- Check the temperature at the thickest part of the breast or thigh, avoiding contact with the bone.
- The vegetables should be tender, and the chicken should be fully cooked.
Step 7: Cook the Potatoes
- While the chicken finishes roasting, steam or boil the halved new or fingerling potatoes until fork tender.
- Season the cooked potatoes with salt and black pepper.
Step 8: Rest and Carve
- Remove the chicken from the pot and allow it to rest briefly before carving.
- Carve the chicken into serving pieces.
Step 9: Serve
- Serve the carved chicken with the roasted vegetables and cooked potatoes.
- Spoon the cooking liquid from the pot over each serving.
- Alternatively, remove the kitchen string and serve the chicken whole on a platter surrounded by the vegetables and potatoes. Serve any remaining sauce on the side.
Notes
To make this King Henry’s Chicken in a Pot Recipe gluten-free, use certified gluten-free chicken broth and confirm that the white wine, butter, olive oil, herbs, and seasonings are gluten-free. Whole chicken, fresh vegetables, garlic, pearl onions, and potatoes are naturally gluten-free when prepared without gluten-containing additives. Always check labels for broth and packaged ingredients to avoid hidden gluten or cross-contamination.