Chicken in a Pot

By Marge Perry & David Bonom
Make an entire meal—a beautifully browned roast chicken and vegetables—in one pot.
  • Course: Dinner


  • assorted color baby new potatoes
  • carrots
  • Celery ribs
  • Dry White Wine
  • Fresh Thyme Leaves
  • ground black pepper
  • olive oil
  • package frozen artichoke hearts
  • Red onion
  • Salt
  • unsalted butter
  • whole chicken
  • whole garlic cloves


  1. Preheat the oven to 400°F.
  2. Heat the oil in a 5.5-quart
  3. Melt the butter in the pan and add the artichoke hearts and cook, stirring occasionally, until lightly browned, about 4-5 minutes. Stir in the garlic and thyme and cook 1 minute. Add the wine, bring to a boil and cook until reduced by 1/2, about 2 minutes. Add the potatoes, onion, celery, carrots and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper