Fall Off the Bone Pot Roast Chicken in the Most Incredible Tomato Broth
Fall off the bone pot roast chicken in the most incredible tomato broth is something I make for the whole family, with a side salad, veggies, and fluffy white rice to soak up all the flavor in the broth.
I usually get it started earlier in the evening and let it cook while everything else gets done. I make it in a Dutch oven to trap the heat, and the chicken turns tender as it roasts, and the tomato broth builds flavor, which I end up spooning over everything. It's even better the next day, with leftover rice.
You could tie the chicken, but I don’t bother. It still comes out so tender and delicious.
Why You’ll Love This Recipe
- Made in one roasting dish
- Hands-off while it cooks
- Works well for dinner and leftovers
- Uses simple ingredients
- Broth doubles as a sauce for serving
Ingredients
Chicken and Base
- Whole chicken
- Baby potatoes
- Sweet onions
- Garlic cloves
- Apple cider vinegar
Broth and Seasoning
- Tomato sauce
- Chicken broth
- Extra virgin olive oil
- Roasted cumin powder
- Smoked paprika
- Onion powder
- Garlic powder
- White pepper
- Salt
- White or white wine vinegar
To Finish
- Fresh cilantro
- Lemon or lime wedges
Instructions
Start by cleaning the chicken with water and a splash of apple cider vinegar. Drain it well, then place it directly into your dutch oven.
Season the chicken right in the dutch oven with half of the spices and a pinch of salt. Let it sit while you prep everything else so the seasoning settles in.
In a separate pan, heat a little olive oil and add the onions. Let them cook slowly until soft and lightly caramelized. Once they have some color, add them right into the dutch oven over the chicken and the bay leaf.
Place it covered into a 350°F oven and let it cook for about 1 hour.
While that’s cooking, rinse and scrub the potatoes, then slice them in half. Heat the frying pan you used for the onions with a little oil and let them brown, giving them time to develop color before flipping.
After the hour is up, remove the dutch oven and add the tomato sauce, chicken broth, garlic, remaining spices, vinegar, and the browned potatoes.
Cover again and return it to the oven for another 30 minutes until the chicken is tender and everything has come together.
Tip
Remove the garlic, mash it into a paste with the back of a spoon, then stir it back into the broth.
At this point, you have two options. You can uncover and broil the chicken right in the dutch oven until it gets some color.
Or, for more texture, remove the chicken, cut it into quarters, and place it in a frying pan. Broil it until the outside browns.
While that’s happening, place the dutch oven on the stovetop and let the tomato broth reduce slightly. Taste and adjust the salt as needed.
Serve everything together with chopped cilantro and fresh lemon or lime on the side with a side of fluffy rice.
Tips
Browning the onions and potatoes first builds a much deeper base
Let the potatoes sit in the pan so they actually develop color
Splitting the cooking into two stages keeps the chicken tender
The vinegar balances the richness of the broth
What to Serve With This
- Fluffy rice
- Crusty bread
- Mashed potatoes
- Roasted vegetables
- Simple green salad
If You Like This, You’ll Love These
Here are a few others I’ve made and loved:
- Rotisserie chicken blue corn tostadas
- Healthy rotisserie chicken and rice skillet
- Lemon Herb Butter Roast Chicken (Whole Chicken)
- Herb Butter Apple Cider Roast Chicken (Whole Chicken Recipe)
If you make this fall off the bone pot roast chicken with tomato broth, leave a comment. I love reading your comments and will try to get back to every single one.
Pot Roast Chicken with Baby Potatoes in Tomato Broth
Ingredients
Equipment
Method
- Clean chicken with water and apple cider vinegar. Drain well and place in a dutch oven. Season with half of the spices and salt.
- Cook onions in a pan with olive oil until soft and lightly caramelized. Add to the dutch oven.
- Cover and place the dutch oven in a 350°F oven. Cook for 1 hour.
- In a separate pan, brown the cleaned, halved potatoes.
- Remove the dutch oven from the oven. Add tomato sauce, chicken broth, garlic, remaining spices, vinegar, and potatoes.
- Cover and return to oven for 30 minutes.
- Uncover and broil until the chicken browns.
- Optional: Remove chicken, cut into quarters, and broil in a frying pan until browned.
- Place the dutch oven on the stovetop and simmer the broth to reduce slightly. Season to taste.
- Serve with cilantro and lemon or lime.
Nutrition
Notes
Tips
- Season the chicken right in the dutch oven. It keeps everything contained and lets the seasoning sit directly on the chicken before it starts cooking.
- Take your time with the onions. Let them soften and lightly caramelize. That’s the base of the broth and adds a lot more depth than just tossing them in raw.
- Brown the potatoes properly. Let them sit in the pan without moving so they actually develop color. That step makes a big difference in the final dish.
- Cook the chicken in two stages. The first hour lets it release its juices, and the second stage with the broth brings everything together.
- Don’t skip the vinegar. It balances the richness of the chicken and tomato broth without making it taste acidic.
- Broil at the end for texture. It gives the chicken that slightly crisp, browned finish that contrasts with how tender it is inside.
- Reduce the broth slightly before serving. Letting it simmer on the stovetop concentrates the flavor and makes it richer.
- Finish with citrus and cilantro. A squeeze of lemon or lime right at the end wakes everything up.
