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Overhead view of Pot Roast Chicken Tomato Broth
Olga

Pot Roast Chicken with Baby Potatoes in Tomato Broth

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Fall off the bone pot roast chicken in the most incredible tomato broth, oven-roasted for a tender, slow-cooked dinner.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken and Base
  • 1 whole chicken medium
  • 1 lb baby potatoes halved
  • 2 medium sweet onions cut into quarters
  • 2 garlic cloves minced
  • 2 tbsp apple cider vinegar
Broth and Seasoning
  • 8 oz tomato sauce
  • 32 oz chicken broth
  • 1 tbsp olive oil
  • 1 tsp roasted cumin powder
  • 1 tsp onion powder
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp white pepper
  • Salt to taste
  • 2 tbsp white or white wine vinegar
  • 1 bay leaf
To Finish
  • fresh cilantro
  • lemon or lime wedges

Equipment

  • 1 Dutch Oven
  • 1 Frying Pan
  • 1 Wooden Cutting Board
  • 1 Chef Knife
  • 1 Tongs

Method
 

  1. Clean chicken with water and apple cider vinegar. Drain well and place in a dutch oven. Season with half of the spices and salt.
  2. Cook onions in a pan with olive oil until soft and lightly caramelized. Add to the dutch oven.
  3. Cover and place the dutch oven in a 350°F oven. Cook for 1 hour.
  4. In a separate pan, brown the cleaned, halved potatoes.
  5. Remove the dutch oven from the oven. Add tomato sauce, chicken broth, garlic, remaining spices, vinegar, and potatoes.
  6. Cover and return to oven for 30 minutes.
  7. Uncover and broil until the chicken browns.
  8. Optional: Remove chicken, cut into quarters, and broil in a frying pan until browned.
  9. Place the dutch oven on the stovetop and simmer the broth to reduce slightly. Season to taste.
  10. Serve with cilantro and lemon or lime.

Nutrition

Calories: 540kcalCarbohydrates: 20gProtein: 48gCholesterol: 165mgSodium: 420mgFiber: 3gSugar: 5g

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.

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