Pot Roast Chicken


Created for the 4.7 L Oval French Oven


  1. Preheat the oven to 325°F (165°C).
  2. In a French Oval Oven, heat the oil over medium heat. Add the bacon, garlic and onions. Stir occasionally for 5-10 minutes or until onions have slightly softened.
  3. Add the thyme, bay leaves, celery and carrots, continue to stir for another
    2- 4 minutes.
  4. Add the chicken (breast side up) and season with salt and pepper.
  5. Add the chicken stock.
  6. Cover the French Oven with the lid and place in the oven for 1½ hours, basting occasionally with the pan juices.
  7. Increase the temperature to 375°F (190°C) and remove the lid, cook for another 20 minutes. Internal temperature should read 165°F (74°C).
  8. Serve chicken with vegetables and jus.


  • 1 Tbsp. (15 ml) olive oil
  • 4 slices bacon, roughly chopped
  • 2 cloves garlic
  • 1 cup (250 ml) pearl onions,
    peeled and halved
  • 6 sprigs thyme
  • 2 bay leaves
  • 2 stalks celery, roughly chopped
  • 4 small carrots, roughly chopped
  • 5 lb (2.2 kg) chicken
  • salt and pepper
  • 2 cups (500 ml) chicken stock

Share this recipe:

Created for: 4.7 L Oval French Oven
Cooking Time: 1½-2 hours
Serving Size: 6