Tuesday, May 18, 2010

"Pot Roasted" Rosemary Chicken

(Be sure to check back this week for the first installment of a new series, Sugar-Free Sunday)

My parents spring potato patch has started bearing, and they've been supplying me with beautiful fresh "new" potatoes--the small round red-skinned kind. I don't think there is anything you can do with new potatoes that isn't good, but I decided to try something new for me, a twist on a traditional pot roast using chicken.

  • potatoes
  • carrots
  • boneless skinless chicken thighs
  • onion flakes
  • chicken stock
  • Tony Chachere's or other all purpose seasoning blend
  • worchestershire sauce
  • Kikkoman Ponzu sauce with lime
  • liquid smoke

I used my favorite Corning Ware dish, I call it "dutch oven" sized, but I think offically it's 3 quarts. After spraying it good with cooking spray, I put a layer of peeled new potatoes, mixed with some baby carrots. (I like mine left unpeeled when they're this young, but my family likes them better peeled.) I made up a cup of chicken stock from some chicken stock paste and poured over the vegetables, and added a shake or two of Tony Chachere's Creole Seasoning (any good all-purpose seasoning blend would do) and a couple of tablespoons of dried onion flakes. Then I layered still-frozen boneless, skinless chicken thighs on top and seasoned the meat with Tony Chay-chays again, a few drops of liquid smoke, some worchestershire sauce, and a shake or two of Kikkoman Ponzu Lime sauce. Then I rubbed a couple of tablespoons of dried rosemary between my hands to crumble it a bit, and sprinkled it on top.

I covered it and baked at 400 degrees F for about 20 minutes, then lowered the heat to 350. After another 40 minutes (one hour cooking time total) I took the lid off and lowered the heat even further, to about 300 degrees, and let it cook another 20-30 minutes to brown the chicken a little and cook off just a bit of the liquid.

The chicken was tender and juicy, and vegetables well cooked but not mushy, this one is definitely a keeper.

I love one-pot meals, all this needed was a few sliced cucumbers and some microwave "steamed" summer squash (also from my parent's garden--yum!). I'll definitely be making this again, I think I may try a crock-pot version next time. (I tend to use my crock-pot more in the summer time, when I don't want to heat up my kitchen by using the oven. It's a hot-weather southern thing, I think!)

This post is linked to:
Tempt My Tummy Tuesday at Blessed with Grace
Tuesdays at the Table at All the Small Stuff
Tasty Tuesday at Balancing Bedlam and Beauty
Ultimate Recipe Swap at Life at Mom's

Until next time, good cooking, and good eating!


  1. Oh my gosh that looks good!

  2. This looks delicious! :) Thanks for sharing.

  3. Yum! I am definitely going to make this. Living in Alaska it never gets too hot to heat up the oven. But I'm sure you know that since you mentioned that you lived in Anchorage for a short time.

  4. That dish makes my mouth water just looking at it. I'm with you about using a slow cooker to make this recipe. I live in South Florida. So I know what you mean about heating up the kitchen. We're already getting days into the 90's! Goodbye cool weather. Hello heat and hurricanes. Anyway thanks for the excellent recipe.

    Mike Rocha
    Publisher, SmallApplianceDepot.com