Spring Chicken in a Pot on a table in a Studio
(Rey Lopez for The Washington Post/Food styling by Lisa Cherkasky for The Washington Post )
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Spring Chicken in a Pot

4.3 (25)

Roasted in a large pot or Dutch oven, this chicken emerges juicy and scented with the sprightly flavor of tarragon. If you don’t like tarragon, use another herb or a seasoning blend, such as herbes de Provence. Shallots and bread, tossed in the same pot, turn into a rough dressing as the chicken cooks. Serve the chicken, bread and shallots with a simple salad, thick dollop of Dijon mustard, squeeze of lemon, splash of dry white wine or just lots of freshly cracked black pepper.

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Leftovers can be refrigerated for up to 4 days.

From staff writer G. Daniela Galarza.

Ingredients

measuring cup
Servings: 4-6
  • One (3- to 3 1/2 -pound) whole chicken (see NOTE)
  • 2 teaspoons fine salt
  • 3 tablespoons ghee or olive oil
  • 4 large shallots (8 ounces total), peeled and halved
  • 5 sprigs fresh tarragon or 1 tablespoon dried
  • 6 slices (6 ounces) crusty bread such as ciabatta, cut into large cubes

Directions

Time Icon Active: 15 mins| Total: 50 mins

  1. Step 1

    Pat the chicken dry and season it, inside and out, with the salt.

  2. Step 2

    Position a rack in the middle of the oven and preheat to 450 degrees.

  3. Step 3

    In a large Dutch oven over high heat, melt the ghee or heat the olive oil until it shimmers. Carefully add the chicken, breast side down, and allow it to brown, about 4 minutes. (Cover the pot with a splatter guard, if necessary.) Remove from heat. Using tongs, flip the chicken over onto its back. Add the shallots to the sides of the pot, and toss the tarragon and cubes of bread over them, leaving the chicken mostly exposed. Cover tightly and transfer to the oven.

  4. Step 4

    Roast for 35 minutes. Uncover the pot and check the chicken’s temperature; a thermometer inserted in the thickest part of the thigh should read 160 to 165 degrees. If the chicken is not done, continue cooking, uncovered, for an additional 10 to 15 minutes. Allow the chicken, shallots and bread to rest in the pot for 10 minutes before serving it all family style.

  5. Step 5

    NOTE: For a prettier presentation, tie the legs together before cooking. If you use a larger bird (4 pounds or more), it will take longer to roast.

Nutritional Facts

Per serving, based on 4

  • Calories

    428

  • Fat

    16 g

  • Saturated Fat

    9 g

  • Carbohydrates

    34 g

  • Sodium

    1450 mg

  • Cholesterol

    130 mg

  • Protein

    38 g

  • Fiber

    6 g

  • Sugar

    5 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From staff writer G. Daniela Galarza.

Tested by Kara Elder.

Published March 30, 2022
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