Chicken pot roast

Chicken pot roast: The ultimate Sunday family meal. Image: Asande Mpila

Chicken pot roast: Thyme and garlic-infused family meal

Enjoy a mouth-watering flavour-infused meal this Sunday when you prepare our chicken pot roast recipe.

Chicken pot roast

Chicken pot roast: The ultimate Sunday family meal. Image: Asande Mpila

Looking for a special recipe to prepare for a Sunday family meal. This chicken pot roast is an excellent choice to try out. With a few ingredients, you will end up with a deeply flavour-infused meal. Everyone around your table will lick their lips when you bring in this dish from the kitchen.

Chicken pot roast is a simple, one-dish meal that comes together easily. You need to allow it to roast to a beautiful golden-brown perfection in the oven. During the roasting process, remember to baste the chicken and potatoes with the delicious pan drippings to ensure that the flavour reaches every inch of the chicken.

The preparation time of this chicken pot roast is only about 20 minutes. Then, pop the chicken and veggies into the oven for one hour and your seriously appetising Sunday roast is ready to be served.

Serve on a bed of fluffy rice that soaks up all the delicious sauce and pan drippings. You can also add a garden salad to ensure the meal is balanced and colourful.

Chicken pot roast recipe

5 from 1 vote
Recipe by Asande Mpila Course: MainCuisine: GlobalDifficulty: Easy
Servings

8

servings
Prep time

20

minutes
Cooking time

1

hour 
Total time

1

hour 

20

minutes

Ingredients

  • ¼ cup butter

  • 6 chicken leg quarters, split into drumsticks and thighs

  • 6 large Yukon Gold potatoes, cut into chunks

  • 24 cloves garlic, unpeeled

  • salt and ground black pepper to taste

  • ¼ cup maple syrup

  • 1 handful of mixed fresh herbs

Method

  • Preheat the oven to 200°C.
  • Place the butter into a roasting pan, and melt in the oven. When butter is melted, swirl to coat the bottom of the roasting pan, and place the chicken drumsticks and thighs, potatoes, herbs and unpeeled garlic cloves into the pan. Sprinkle with salt and black pepper; turn the chicken, potatoes, and garlic to coat with butter.
  • Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 40 minutes, basting 3 times with the pan drippings. Brush maple syrup over the chicken pieces, and spoon pan drippings over the potatoes.
  • Return to the oven, and bake until the chicken and potatoes are tender and browned; about 20 more minutes. An instant-read thermometer inserted into a thick part of a thigh should read at least 165°C.
  • To serve, squeeze garlic from the baked cloves, and spread the soft garlic over the chicken. Pour pan juices over chicken and potatoes.

Notes

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