Chicken in a Pot: the garlic and lemon version

Around My French Table

I have been really wanting a good roast chicken. This recipe, much like the instant pot chicken recipe we made recently with apples and shallots, is not that. It's good, but it's really more of a chicken version of pot roast than the crispy-skinned roast chicken I wanted. It's braised in the oven, cooked with vegetables and broth in a very tightly closed dutch oven.

If it IS the sort of chicken you're looking for, though, you can use whatever hearty vegetables you like, whatever alliums you have on hand, whatever flavorful liquid you think works. In fact, the author has a different spin on the "Chicken in a Pot" recipe on her site, and says she rarely makes it the same way twice: https://doriegreenspan.com/old_site/when-in-doubt-chicken-in-the-pot/

I would suggest, however, probably not using purple sweet potatoes. They gave the broth a sickly grey color, and also transferred to the chicken wherever it touched. My fault entirely, but that color is not appetizing on meat!

We have made preserved lemons on the channel before, if you want to make this more than three weeks into the future, take a look at that here: https://cookwithheather.com/Outlander-Kitchen-Preserved-Lemons/

This is the most true-to-the-book recipe I found online: https://debriefme.wordpress.com/2013/12/19/dorie-greenspans-chicken-in-a-pot-the-garlic-and-lemon-version/

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