• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Chicken Rosemary in the Pot

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 4 Medium-size red potatoes
  • 4 Carrots
  • 1 Green bell pepper
  • 4 Very small onions -or-
  • 1 lg Onion; quartered
  • 2 Ribs celery
  • 1 sl Bacon
  • 12 Mushrooms
  • 1 c Canned tomatoes; with juice
  • 1 2.5-lb broiler-fryer -or-
  • 2 1/2 lb Choice chicken pieces (legs;
  • -thighs and breasts) -or-
  • 2 1/2 lb Chicken breasts (if white
  • -meat is definitely
  • -preferred)
  • 1 tb Salt; or to taste
  • 1/4 ts Black pepper; or more, to
  • -taste
  • 2 Bay leaves
  • 2 ts Rosemary


Heat oven to 375 degrees.

Pare potatoes; cut in half. Pare carrots; cut into 2-inch lengths or
quarter them, then cut the lengths in half. Cut pepper in strips. Peel
onion(s); quarter if large. Cut celery in 1/2 to 1-inch chunks.

Lay bacon strip in bottom of a 3-quart casserole. Cover with chicken
pieces. Sprinkle with salt, pepper and half the rosemary.

Top with potatoes, carrots, green pepper, onion, celery and mushrooms.
Pour tomatoes over all (cut up tomatoes if whole).

Push bay leaves down among the vegetables. Sprinkle surface with remaining
rosemary and salt and pepper to taste.

Cover and bake 1 hour. Yields 4-6 servings.


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