Add other root vegetables to this simple chicken dish: chunks of carrot or parsnip, or a little rutabaga and celery. If time is at a premium, a large slow cooker is ideal for slowly braising a whole bird while you’re away for several hours.


  1. Heat oven to 350°F. Tie chicken legs together with kitchen twine. Lift wingtips up and over back, tucking them securely under chicken. Place in large Dutch oven or heavy casserole with lid.

  2. Arrange potatoes, leeks, onions, and garlic around chicken. Pour broth and wine over chicken and vegetables; sprinkle with herbs, salt, and pepper to taste. Cover pan.

  3. Place casserole over medium-high heat; bring to a boil. Transfer pan to oven. Cook 1 hour; remove lid and cook 30 minutes longer or until chicken juices run clear and potatoes are tender. Cook to internal temp of 165°F.

  4. Carve chicken and serve with vegetables and pan juices.


Nutritional values may change if you choose to substitute another chicken product.  If substituting frozen chicken for this recipe, thaw before cooking.


Boiler onions are about 2 inches in diameter; other small onions may be substituted.