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One Pot Whole Roast Chicken | Recipeish | Gustus Vitae

Yield: Serves 4.
Time Estimate: 1:45, including 1:20 unattended
Storage Notes: May be kept refrigerated for up to 3 days.
Difficulty: Easy.


Our ideal Sunday supper is one without a lot of fuss and flexible enough to incorporate the last of the week's veggies. Truss up the chicken properly (don't forget the stuffing!) and cook everything a small covered roaster - this is an easy, can't-fail recipe for tender, moist chicken with a hearty serving of veggies.


  • 1 Whole chicken (5-6 Lbs)
  • 4 Tbs California Cajun Seasoning
  • 3 Tbs California Sea Salt
  • 2 Large carrots
  • 5-6 Sticks of celery
  • 2 Lbs fingerling or baby potatoes
  • 1 Large white onion
  • 1 Tbs Granulated Garlic
  • 5 Cloves garlic
  • 2-3 Slices bread
  • 1/4 Cup vegetable or chicken stock
  • 3 Sticks unsalted butter
  • About 3 feet of cooking twine for trussing

  • Rinse potatoes, and add to a pot of boiling salted water, cooking for 15 minutes. Strain, halve, and reserve.
  • Preheat oven to 450F.
  • Rinse and peel carrots & onion, and rough chop along with celery. Reserve.
  • Melt butter.
  • In a large mixing bowl, combine 1/3rd of the butter, 1 Tb each of California Cajun Seasoning & California Sea Salt, roughly shredded bread, stock, and 1/2 of the onions, carrots, and celery. Stuff all you can in the chicken.
  • Truss the chicken, and place in the roaster.
  • Surround and pack in the chicken with potatoes, celery, onions, and carrots, and any remaining stuffing mix.
  • Add Granulated Garlic, California Sea Salt, and California Cajun Seasoning to remaining butter, whisking to fully incorporate.
  • Pour over your bird, rubbing in as you do, and spoon over surrounding veggies.
  • Top roaster, and pop in the oven for 1:10 minutes.
  • Carefully remove top, and cook a further 5-8 minutes for a lovely crispy skin.
  • Remove from oven, replace top, and allow 10 minutes for the bird to rest.
  • Slice off cooking twine, carve your bird, serve, and devour.