Pot Roast Chicken River Cottage

Instructions

1. Preheat your oven to 375°F (190°C).

2. In a large Dutch oven or roasting pan, heat 2 tablespoons of olive oil over medium-high heat.

3. Season the whole chicken generously with salt and pepper, both inside and out.

4. Place the chicken breast-side down in the hot pan and sear for about 5 minutes, until the skin is golden brown and crispy.

5. Flip the chicken over and sear the other side for an additional 5 minutes. Then, remove the chicken from the pan and set it aside.

6. In the same pan, add the remaining 2 tablespoons of olive oil.

7. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes, until the vegetables start to soften.

8. Pour in the chicken broth, then add the chopped rosemary and thyme. Stir to combine all the ingredients.

9. Place the seared chicken back into the pan, nestling it among the vegetables.

10. Cover the pan with a lid or foil and transfer it to the preheated oven.

11. Roast the chicken for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) and the juices run clear.

12. Halfway through cooking, baste the chicken with the pan juices to keep it moist and flavorful.

13. Once the chicken is cooked through, remove it from the oven and let it rest for 10-15 minutes before carving.

14. Serve the Pot Roast Chicken River Cottage hot, garnished with some additional fresh herbs if desired.