Anndddd we’re back! It’s been a crazy busy summer, but with school starting this week, we’re back and ready for a great new year! That includes quick weeknight dinners and relaxed weekend dishes!
First up, our travels this summer led us to some cooler weather places, which led us to crave some Autum-esq dishes. This Pot-Roast Chicken fit the bill and we were so excited to make it yesterday for our Sunday night family dinner.
This dish is such an aromatic dish to pull together – it makes the entire house smell amazing! It also has the veggies cooked right into it, so you only need some kind of side. I chose to do what Ainsley’s Harriot’s original recipe suggested – mashed potatoes. But this would be absolutely divine with some fresh crusty bread as well! Follow it up with this apple pie and you’ll have the perfect Fall Dish!
While this doesn’t take too long to make, it’s not quite quick enough for a weeknight meal for me. It was the perfect weekend dish and this fed our whole family! It tasted amazing as always (as Ainsley’s recipes usually do!), and we finished the night with my mom asking me to make it again next Sunday! I’d say that’s a win, for sure!
Fall is coming, friends! Enjoy these last bits of summer, and in the meantime, let me know your favorite Fall dishes to make! Happy cooking! š
Pot-Roast Chicken with Herby Garlic Butter
Ingredients
- 3 oz unsalted butter, at room temperature
- 2 garlic cloves, crushed
- 2 tablespoons chopped mixed herbs (flat-leaf parsley, tarragon and basil)
- 1 tablespoon olive oil
- 4 chicken breast fillets, skin on
- 1 small leek, cleaned and finely chopped
- 1 carrot, peeled and diced
- 2 celery sticks, diced
- Leaves from 3 sprigs of thyme
- 4 tablespoons dry white wine
- 2 tablespoons chicken stock
- Salt and freshly ground black pepper
- Mashed potatoes, to serve
Directions
- Pre-heat the oven to 325F.
- Place the butter in a food processor with the garlic, herbs and seasoning. Blend briefly and transfer to a small bowl with a spatula. Chill until needed.
- Heat a casserole dish over a medium-high heat. Add the oil, then add the chicken breasts, skin-side down. Cook for a few minutes on each side until golden brown. Transfer to a plate.
- Add the leek, carrot, celery and thyme to the casserole and sauteĢ for about 5 minutes, until just starting to soften but not color. Pour in the wine and chicken stock and allow to bubble down a little, then arrange the chicken breasts on top. Cover with a lid and bake for another 20 minutes, or until the chicken is tender.
- Transfer the chicken breasts to a warm plate. Whisk two-thirds of the herby garlic butter into the vegetable mixture and spoon onto warmed plates. Arrange the chicken breasts on top and place a scoop of the remaining butter on each one. Add the mash and serve at once.
