Whole chicken roasted in broth, white wine, carrots, leeks, garlic, and herbs—King Henry’s Chicken in a Pot Recipe is comfort food fit for a king.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
The first time I made King Henry’s Chicken in a Pot Recipe, I had this funny mental picture of a giant banquet hall—you know, long wooden tables, a roaring fire, goblets of something strong, and probably someone with a lute in the corner. Instead, it was me in my kitchen with a Dutch oven and two kids asking if the chicken was done yet. Very different vibe, but hey, it still felt special.
This recipe takes me back to the kind of Sunday dinners my grandma used to make. She never called it King Henry’s Chicken, of course—she just called it “chicken in the pot,” but it had that same earthy smell of garlic and herbs, broth bubbling away like something out of history. I swear, the second the smell hits the air, it changes the mood in the house. Phones get put down, everyone wanders into the kitchen, and suddenly it feels like an event. Sound familiar?
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This King Henry’s Chicken in a Pot Recipe?
What’s great about this dish is that it feels fancy without trying too hard. It’s one pot (well, okay, plus a pan for potatoes, but still easy). The chicken comes out juicy, the veggies go all soft and sweet, and the broth turns into this rustic sauce that doesn’t need fussing with. You ladle it over the meat, over the potatoes, even over bread if you’ve got some lying around.
And here’s the kicker—it works whether you’re cooking for your family on a random Tuesday or showing off to friends on the weekend. I once served it to company and pretended it took me all day. Truth? It barely took an hour and some change.
Ingredient Notes:
A few thoughts before you start:
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Whole chicken – I go for around 3 pounds. Big enough to feed everyone, small enough that it won’t take forever.
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Broth and white wine – That’s your base. I’ve swapped the wine for broth before when I didn’t feel like opening a bottle—it still works, just a little less rich.
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Veggies – Leeks, celery, carrots, pearl onions, garlic. It’s like the cast of every classic comfort food. They roast, they sweeten, they do their thing.
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Herbs – Fresh thyme and tarragon are in the recipe, but don’t panic if you’ve only got rosemary or sage. They’ll fit right in.
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Potatoes – Fingerlings are the suggestion. Honestly, any small waxy potato works. I’ve even used baby reds when that’s all I had.
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Butter & olive oil – The butter gives depth, the oil helps roast. Don’t skip either if you want that balance.
How To Make King Henry’s Chicken in a Pot?
Step 1: Prep the Chicken
Preheat the oven to 450˚F. Stir together the broth and wine in your Dutch oven. Rub the chicken down with butter, give it a good dose of salt and pepper, and tie up those legs if you’re feeling proper. Into the pot it goes—covered—for 30 minutes.
Step 2: The Veggie Mix
While the bird gets its head start, toss the leeks, celery, carrots, garlic, and onions in olive oil, salt, and pepper. Once the 30 minutes are up, scatter the veggies and herbs around the chicken. Now roast uncovered so everything browns up and fills your house with that “oh my gosh, what are you cooking?” smell.
Step 3: Potatoes on the Side
Boil or steam your potatoes until fork tender. Don’t overthink it—salt, pepper, done. They’re there to soak up the sauce anyway.
Step 4: The Grand Finish
Pull the chicken when it hits 165˚F. Carve it up and serve with veggies and potatoes, spooning the broth over everything. Or go full medieval banquet mode: serve the bird whole, surrounded by veggies, with a ladle of broth on the side. Dramatic? Yes. Worth it? Also yes.
Storage Options:
If you’re lucky enough to have leftovers, store chicken, veggies, and sauce together in the fridge for 3 days. Potatoes go in a separate container or they’ll turn mushy. Reheat low and slow with a splash of broth. Freezing? Stick to the chicken and sauce—veggies won’t hold up well.
Variations and Substitutions:
You know me—I can never leave a recipe alone. Try these swaps:
Want To Save This Recipe?
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More broth instead of wine if you want it family-friendly.
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Parsnips or turnips for the carrots, if you like it earthier.
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No pearl onions? Chunk up a regular one, it’ll still work.
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Different herbs—rosemary and sage are naturals here.
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Want some spice? A pinch of cayenne never hurt anyone.
What to Serve with King Henry’s Chicken in a Pot?
Honestly, this recipe is almost a full meal on its own, but if you want extras:
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A crisp salad for freshness.
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Crusty bread for dunking. You will want to dunk.
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A glass of white wine (since you’ve already opened the bottle, right?).
Frequently Asked Questions:
Can I make this ahead?
Yes! Roast earlier in the day and reheat gently. Cover it so it stays moist.
Do I need a Dutch oven?
It’s ideal, but any deep oven-safe pot will do.
Is tying the chicken legs really necessary?
Not strictly. It just helps it cook more evenly and look prettier.
And that’s King Henry’s Chicken in a Pot Recipe—comforting, flavorful, a little fancy but not fussy. It’s the kind of dish that makes dinner feel like an occasion, even if you’re just eating in sweatpants.
So, what do you think—would you go for the carved and plated version, or would you drop the whole bird on the table like a feast straight out of history?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
King Henry’s Chicken in a Pot Recipe
Ingredients
Chicken and Vegetables:
- 1 whole chicken approx. 3 lbs, giblets removed
- 1 ½ cups chicken broth
- ⅓ cup dry white wine
- 1 tablespoon unsalted butter room temperature
- Salt and black pepper to taste
- 2 leeks white and light green parts only, halved and cut into 2-inch pieces
- 2 stalks celery cut into 2-inch pieces
- 5 carrots cut into 2-inch lengths
- 5 whole garlic cloves
- 12 pearl onions
- 1 tablespoon olive oil
- 1 sprig fresh tarragon
- 1 sprig fresh thyme
Potatoes:
- 1 pound new or fingerling potatoes halved
- Salt and black pepper to taste
Instructions
Prepare the Oven and Chicken
- Preheat the oven to 450°F (230°C). In a Dutch oven or deep stock pot, combine the chicken broth and white wine. Rub the chicken thoroughly with butter, then season with salt and pepper. Tie the legs with kitchen twine and place the chicken in the pot. Cover and bake for 30 minutes.
Prepare the Vegetables
- In a large bowl, combine leeks, celery, carrots, garlic cloves, and pearl onions. Drizzle with olive oil, season lightly with salt and pepper, and toss to coat. After the initial 30 minutes of roasting, add the vegetables and fresh herbs around the chicken. Return the pot to the oven and roast uncovered for an additional 35–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Prepare the Potatoes
- While the chicken roasts, steam or boil the halved potatoes until fork-tender. Season with salt and pepper to taste and keep warm.
Serve
- Once fully cooked, remove the chicken from the pot and allow it to rest briefly. Carve into serving pieces or present whole on a platter surrounded by the roasted vegetables. Serve alongside the potatoes, spooning the rich pan juices over each portion.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
