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Chicken in a Pot


This classic and versatile recipe is a perfect once a week meal. Serve the tender chicken along with the root vegetables and flavorful broth. Any leftover broth can be used to make delicious stews, soups, or sauces. Use within a couple of days or freeze. Leftover chicken can be served cold, on sandwiches, or in salads.

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  • 1 small whole chicken, about 3 pounds
  • Sea salt
  • Ground black pepper
  • 1 onion, halved and sliced
  • 4 celery ribs, peeled and cut into 2-inch pieces
  • 2 cloves of garlic
  • 3 carrots, peeled and cut into 2-inch pieces
  • 2 yellow beets, peeled, halved if small, quartered if big
  • 8 small potatoes, scrubbed
  • 8 cups low-sodium chicken broth
  • 8 sprigs parsley
  • 2 bay leaves


Servings 6


Step 1

Sprinkle chicken with salt and pepper on all sides, including inside the cavity. Add chicken, onion, celery, garlic, carrots, beets and potatoes to a Dutch oven or stockpot large enough to hold the chicken and vegetables together. Add broth, parsley and bay leaves. Bring to a simmer and cook, making sure the chicken is submerged (add more water if needed). Cook for about 50 minutes, at a very gentle simmer, uncovered, until chicken is tender and juices run clear when pierced with a fork. Remove chicken from pot. Check that potatoes and beets are tender. When ready to serve, carve chicken into pieces. Serve with vegetables and broth.


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