Pot Roasted Chicken
- 3 pound whole chicken quartered (or 2 1/2 pounds skin-on bone-in drumstick and thighs)
- 2 tablespoons olive oil
- 3 cloves of garlic
- 1 large onion sliced
- 3 carrots, chopped
- 3 sprigs of thyme
- 1 sprig of rosemary
- 1/2 Meyer lemon
- Generously salt and pepper the chicken. Heat a large dutch oven (or other heavy bottomed pot with a lid) over medium high heat until very hot. Add the olive oil, and then add the chicken skin-side down in a single layer. If it does not all fit, split the chicken in to two batches. Let the chicken fry until the skin is golden brown, then flip and brown the other side. Transfer the chicken to a plate and repeat with any remaining chicken.
- Add the garlic, onion, carrots, thyme, rosemary and lemon, and toss to coat with oil. Turn down the heat to medium low, then nestle the chicken pieces back into the pot with the vegetables. Cover tightly with the lid and turn the heat down to low.
- Allow the chicken to “roast” for 1 hour, checking on it periodically to make sure the vegetables don’t burn. If they are starting to burn, add a few tablespoons of water or white wine to the pot.
- When the chicken is cooked, transfer to a plate, then reduce the liquid in the pot until it forms a sauce that’s thick enough to pour over the chicken. Serve with the vegetables and sauce.
Yield: 3-4 servings