One-Pot Roast Chicken ala Julia Child

Inspired by the classic Julia Child recipe for Casserole-Roasted Chicken, this version from our partners at Food 52 is much easier to tackle than the original. The chicken is first browned in a Dutch Oven on the stovetop for flavor, and then nestled amongst a variety of colorful vegetables. The chicken and veggies are then roasted with the lid on until they reach buttery tenderness – a splash of white wine and butter meld with the juices of the chicken to create a delicious pan sauce. It’s the perfect elegantly easy one-pot meal any day of the week, and anytime of year.

1 tablespoon extra-virgin olive oil

1 3 1/2-pound chicken, giblets removed, rinsed and dried with paper towel

Kosher salt

Freshly ground black pepper

2 tablespoons unsalted butter

2 pounds mixed vegetables (choose 3: fingerling or purple potatoes, parsnips, carrots, golden beets, butternut squash, fennel), cut in generous 3-inch pieces

1 medium red or yellow onion, peeled and cut into 16 wedges through the

1 teaspoon chopped fresh thyme, rosemary, or tarragon

1/4 cup white wine

Preheat oven to 400° F. Heat the olive oil in a large Dutch Oven with a lid over medium-high heat. Season the chicken all over (but not inside) with salt and pepper. Brown the chicken on 3 sides (breasts and 2 leg/thigh sections) until browned all over, about 15 minutes total. Use tongs and a wooden spoon anchored in the cavity to turn it easily onto each side (you can prop it up against the side of the pot so it doesn’t tip over when you are browning the leg/thigh sections).

Remove the chicken from the pot and transfer to a large bowl. Turn off the heat and add the butter, swirling until it melts. Add the vegetables, onion wedges, and herbs. Toss, coating the vegetables with the butter. Season lightly with salt and pepper and toss again. Move the vegetables to the sides of the pot, making room for the chicken. Place the browned chicken on top of the vegetables, breast side up. Pour 1/4 cup white wine over the chicken, cover the pot with the lid, and transfer the pot to the preheated oven. Roast until an instant-read thermometer registers 165° when inserted in the thickest part of the thigh, about 1 hour.

Transfer chicken to a cutting board to carve. Serve with the braised vegetables and any pan sauce on the side.