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Guyanese Pot Roast Chicken Recipe

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Creamy Lemon and Herb Pot Roasted Whole Chicken • Salt & Lavender
Creamy Lemon and Herb Pot Roasted Whole Chicken • Salt & Lavender from www.saltandlavender.com

Description

This Guyanese pot roast chicken recipe is a classic comfort food that is perfect for a cozy dinner. The chicken is cooked in a flavorful sauce made of herbs, spices, and vegetables, and then simmered for a few hours until it’s tender and juicy. The result is a delicious, flavorful dish that is sure to be a hit with your family. Serve it with your favorite sides and enjoy the amazing flavors of this classic dish.

Prep Time

This pot roast chicken recipe requires 30 minutes of preparation time. You’ll need to prepare the ingredients, preheat the oven, and assemble the dish before you can begin cooking. Once the chicken is in the oven, you’ll have plenty of time to make the sides and get everything ready to serve.

Cook Time

The total cooking time for this recipe is about two and a half hours. You’ll need to cook the chicken for about an hour and a half until it’s cooked through, and then you’ll simmer the sauce for another hour. This will help to infuse the flavors and tenderize the chicken. You’ll know it’s done when the chicken is fork-tender and the sauce is thick and flavorful.

Ingredients

  • One whole chicken, cut into 8 pieces
  • 1 tablespoon of olive oil
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1 teaspoon of dried oregano
  • 1 teaspoon of paprika
  • 1 teaspoon of cumin
  • 1 teaspoon of turmeric
  • 1 teaspoon of coriander
  • 1 teaspoon of black pepper
  • 1 teaspoon of salt
  • 1 cup of chicken broth
  • 1 can of diced tomatoes
  • 1 cup of frozen peas

Instructions

Preheat your oven to 350 degrees Fahrenheit. Heat the olive oil in a large oven safe pot over medium-high heat. Add the chicken pieces and cook for about 5 minutes on each side, until they’re lightly browned. Remove from the pot and set aside.

Add the onion and garlic to the pot and cook for another 5 minutes. Add all the spices, stir to combine, and cook for another minute. Add the chicken broth and stir to combine. Add the chicken back to the pot and bring the mixture to a boil. Reduce the heat and simmer for about 10 minutes.

Add the diced tomatoes and peas and stir to combine. Place the lid on the pot and place in the oven. Bake for about an hour and a half, until the chicken is cooked through. Remove from the oven, stir to combine, and serve.

Equipment

  • Large oven-safe pot
  • Wooden spoon
  • Measuring spoons
  • Knife
  • Cutting board

Notes

This recipe can also be made in a slow cooker. Simply assemble the ingredients, place them in the slow cooker, and cook on low for 8-10 hours. You can also add other vegetables, such as carrots and bell peppers, to the pot for extra flavor and nutrition.

Nutrition: Per Serving

Calories: 500 | Fat: 22 g | Protein: 32 g | Carbs: 32 g | Fiber: 4 g | Sodium: 1000 mg

Recipe Tips

This pot roast chicken recipe can be easily customized to your taste. You can add more or less of any of the spices to adjust the flavor. You can also add other vegetables, such as carrots and bell peppers, to the pot for extra flavor and nutrition. Finally, you can serve this dish with a variety of sides, such as mashed potatoes, rice, or your favorite steamed vegetables.


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