Savory Chicken and Potato Pot Roast

It’s so delicious that you can’t tear yourself away — you’ll swallow your tongue! Pot roast with chicken and potatoes is suitable for everyday menus and large holiday feasts. Dishes in pots are tasty, quick and convenient. Chicken and vegetables cooked this way melt in your mouth.
cook time: 1h 10 min
Ethan Rowley
Savory Chicken and Potato Pot Roast

Nutrition Facts (per serving)

149
Calories
9g
Fat
8g
Carbs
9g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Salt to taste
Ground black pepper (can be supplemented with any other spices to taste) to taste
Potato 400 g
Sour cream (can be replaced with mayonnaise) 100 g
Carrot 1 pc
Vegetable oil 4 tbsp
Chicken fillet 400 g

Recipe instructions

Step 1

Step 1
How to make a pot roast with chicken and potatoes? Very simple. To begin, prepare the necessary ingredients according to the list. You can use chicken fillet from the breast or thigh of the bird. In addition to these spices, you can use your own to taste, for example, suneli hops, ground coriander, etc. You can replace or supplement the vegetables and spices specified in the recipe to taste.

Step 2

Step 2
Add a pinch of salt and pepper to the sour cream and stir. You can replace sour cream with mayonnaise or mix mayonnaise and sour cream in equal proportions.

Step 3

Step 3
Wash the chicken fillet, dry it and cut into medium pieces. If you are using frozen poultry, defrost it first on the bottom shelf of the refrigerator. Read about the intricacies of proper defrosting in the article at the link at the end of the recipe.

Step 4

Step 4
Peel the potatoes and cut into medium cubes.

Step 5

Step 5
Peel the carrots and cut into semicircles or slices depending on the diameter.

Step 6

Step 6
Peel the onion and cut into half rings.

Step 7

Step 7
Place half the chicken fillet and onion in the pots. Lightly salt and pepper everything.

Step 8

Step 8
Spread some of the carrots and potatoes on top. Pour in some vegetable oil and water. Spread sour cream on top.

Step 9

Step 9
Next add the remaining carrots and onions. Season the vegetables with salt and pepper. If your pots are large and there is still meat and vegetables left, you can repeat the layers.

Step 10

Step 10
Cover the pots with lids. Place in a warm but not hot oven, otherwise the pots may crack due to the sudden temperature change. When the oven reaches 200℃, cook for about 30 minutes. Then remove the lids, stir the roast as desired and return to the oven for another 10-15 minutes until golden brown. The exact baking time depends on the features of your oven. You can read more about ovens in a separate article, link at the end of the recipe.

Step 11

Step 11
Garnish roast chicken with potatoes in pots with fresh herbs and serve. Bon appetit!

Additional rubrics

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