Dijon Balsamic Roast Chicken with Potatoes

At one point we were making this every Sunday. It is a one pot wonder that is super easy to make and very cozy.

What you will need:

  • One roast chicken (bits removed)
  • Three medium potatoes
  • Carrots, onions or any other veggies optional
  • 1 tablespoon balsamic vinegar
  • 1/4 cup dijon mustard
  • 1 tablespoon dried Italian spice
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt x 2
  • 1/2 teaspoon pepper x 2
  • 1/4 cup chicken broth (or water)


Preheat oven to 350 degrees.

In a clay pot, add two tablespoons or so of olive oil

Wash and dry your potatoes. Slice the potatoes 1/2 inch thick and lay the potatoes on the bottom of the clay pot.

If you are using any other veggies, slice as desired and lay with the potatoes. Using your hands or a wooden spoon, stir the veggies so that they are all covered in the oil. Sprinkle on the 1/2 teaspoon salt and pepper and then mix again. Lay the veggies flat along the bottom of the clay pot.

Place the clean chicken on top of the veggies.

In a small bowl, combine the vinegar, mustard, Italian spice, salt, pepper, and mix well. Using a bbq brush, paste the mixture all over the surface of the chicken.

Place the clay pot in the oven for one hour. At the one hour mark, pour 1/4 cup of chicken broth or water on the bottom of the pot and rotate the pot coat the bottom of the pot and loosen the veggies. Place back in the oven for another 30 minutes.

Remove the chicken from the oven and let sit for 10 minutes. Carve the chicken and place on a separate dish. Remove the veggies and any natural gravy and add to a bowl. Serve and enjoy 🙂