I bought a whole chicken the other day, intending to roast it the classic way on a wire rack over a high-sided roasting pan. I soon realized that I had neither of these necessities, but instead only one pot. Luckily, my friend Kat Tiller told me about a way to roast the chicken using only one pot. I investigated this method and decided to give it a try. I figured some potatoes would take well to the rendered chicken fat left over from searing the bird. A little white wine – or stock, if you do not have access to such restricted beverages – functions to keep everything from burning in the oven and adds a depth of flavor. This dish is hearty, enjoyable to cook, and easy to clean up. I am glad I did not let my lack of equipment discourage me from taking on the whole roasted chicken.
1 whole chicken cut into drumsticks, thighs, and breasts
3 potatoes, medium diced
4 cloves of garlic, peeled and gently crushed
2 sprigs of rosemary
2 sprigs of sage
1 cup pinot grigio
2 tablespoons of extra virgin olive oil
2 tablespoons of butter
1 tablespoon and 1 teaspoon of salt
1 teaspoon of pepper
- Pat the chicken dry with a paper towel, season with salt and pepper, and then heat 2 tablespoons of olive oil over medium heat in a large pot.
- Once the oil is hot, sear the chicken pieces. Wait 5-10 seconds between adding pieces to the pot, in order to allow it to return to the proper temperature. Sear chicken 6-7 minutes on each side until both sides are well browned. While the chicken browns, preheat the oven to 425 Fahrenheit.
- Remove chicken from the pot, add the potatoes and garlic, and saute until they are lightly browned, about 4-5 minutes.
- Add the rosemary and sage and return the chicken to the pot on top of the potatoes, skin side up. Add the wine and bring to a simmer for 30 seconds.
- Cover the pot and place in oven for 25-30 minutes until potatoes are tender and chicken is cooked all the way through.
- Remove the chicken from the pot and simmer the juices and potatoes over medium heat until the liquid is reduced by half, about 2 minutes. Finish this sauce with the butter and remaining salt, stirring in both and cooking for 30 seconds more.
- Serve the potatoes on a platter with the chicken on top. Pour the sauce and any accumulated juices from the resting chicken over the dish.