Looking for a flavorful one-pan dinner idea? This cast-iron chicken pot roast is sure to please. The chicken gets a hit of smoke from the grill. Then, it is finished off with hearty veggies and a flavorful sauce in a cast-iron skillet.

Serve this delicious chicken pot roast for Sunday dinner or any time you’re craving a comforting meal. While this recipe calls for potatoes and carrots as the main vegetables, feel free to customize this dish it to your liking. Substitute with sweet potatoes, cubed acorn squash, and even fresh corn on the cob!

What is the best wood for chicken pot roast on the grill?

Use a mellow flavored wood like apple or cherry for chicken pot roast. While chicken can handle more moderate flavored woods, they might be too strong for the more subtle flavors of pot roast. For best results, keep it simple. Keep it light.

Can I cook chicken pot roast in a pellet grill?

Yes, of course! Follow the instructions below, but adapt it for a pellet grill Aim for a cooking temperature of 325 degrees F. You may need to adjust the cooking time.

Ingredients

• 1 whole chicken, about 3-3 1/2 pounds
• White potatoes
• Large carrots, cut into thirds
• Shallot
• Garlic
• Softened butter (sub with olive oil)
• Fresh oregano, thyme, and marjoram, or rosemary
• Kosher salt
• Black pepper
• Chicken broth
• Dry white wine

Equipment

• Aluminum foil drip pan
• Cast-iron skillet 12″
• Kitchen twine
• Temperature probe or instant-read meat thermometer

How to Make Chicken Pot Roast on the Grill

• Grill set-up: Prepare the charcoal grill using the 3-zone cooking method, with coals banked on opposite sides of the grill and the center portion left empty.
• Light the coals, and add a small handful of soaked wood chips to the fire about 5 minutes before cooking.
• Prep chicken: Trim off any loose pieces of skin and fat. Gently blot the chicken with paper towels to remove excess moisture.
• Truss the chicken legs with kitchen twine.
• Combine seasoning: In a small bowl, combine softened butter with minced shallot garlic, herbs, 2 1/2 teaspoons kosher salt, and black pepper.
• Season chicken with butter-her mixture, making sure to get under the breast skin and inside the cavity.

Grilling and Assembling

• Chicken on the grill: Once the coals are smoldering, put an aluminum drip pan in the empty space and set the grill grate on top. Place the chicken in the center of the grill over the drip pan and insert temperature probe. Close the lid and adjust the vents as needed. Cook the chicken for 40-45 minutes or until it reaches an internal temperature of 145-150 degrees in the thigh region.
• Prep veggies: Chop vegetables and set aside.
• Transfer chicken: Using heat-resistant gloves, remove the chicken from the grill and place it in a cast-iron skillet. Then, place it back on the grill.
• Assemble the pot roast: Surround the chicken with the chopped carrots and potatoes. Pour in the white wine and broth, then season the vegetables with 1/2 teaspoon kosher salt and a few pinches of black pepper.
• Finishing up: Close the lid on the grill and cook the chicken pot roast until the veggies are fork tender and the chicken reaches an internal temperature of 170-175 degrees in the thigh and 165 in the breast. Add extra broth as needed.

Resting, Carving, and Serving

• Rest: Transfer the cast-iron chicken pot roast from to a heat-resistant surface, baste it with juices from the pan, and then tent it with aluminum foil. Let it rest for 10-15 minutes.
• Remove the chicken from the skillet and place it on a clean cutting board.
• Carve: Cut off the kitchen twine, and carve the chicken by removing the wings and leg sections first. Next, remove the breast sections and slice them into 1-inch medallions. Remember to save the carcass to make a delicious soup!
• Serve the chicken pot roast with vegetables and a little of the pan juices on top.
• Store leftover chicken in an airtight container in the fridge for up to 3 days. Freeze for up to 4 weeks.

More Recipes

• Smoked Pumpkin Soup
• Smoked Chicken Breast
• Best Grilled and Smoked Vegetables

Print

Cast-Iron Chicken Pot Roast

Serve this delicious chicken pot roast for Sunday dinner or any time you’re craving a comforting meal. While this recipe calls for potatoes and carrots as the main vegetables, feel free to customize it to your liking. Substitute with sweet potatoes, cubed acorn squash, and even fresh corn on the cob!

Course Main Course

Cuisine American BBQ

Keyword chicken pot roast

Prep Time 15 minutes minutes

Total Time 2 hours hours

Servings 6 servings

Calories 358kcal

Equipment

• Aluminum foil drip pan
• Cast-iron skillet 12″
• Kitchen twine

Ingredients

• 1 whole chicken about 3-3 1/2 pounds
• 4 medium white potatoes cut into large chunks
• 2 large carrots cut into thirds
• 1 small shallot peeled and minced
• 2 cloves garlic minced
• 1/4 cup softened butter 1/2 a stick
• 1 tablespoon chopped fresh oregano
• 2 teaspoons chopped fresh thyme plus extra for garnish
• 2 teaspoons chopped fresh marjoram 1/2 teaspoon dried
• 3 teaspoons kosher salt 2 1/2 tsp for the chicken, 1/2 tsp for the veg
• 1/2 teaspoon black pepper plus a pinch or two for the veg
• 1/2 cup chicken broth add more as needed
• 1/4 cup dry white wine

Instructions

• Grill set-up: Prepare the charcoal grill using the 3-zone cooking method, with coals banked on opposite sides of the grill and the center portion left empty.
• Light the coals, and add a small handful of soaked wood chips to the fire about 5 minutes before cooking.
• Prep chicken: Trim off any loose pieces of skin and fat. Gently blot the chicken with paper towels to remove excess moisture.
• Truss the chicken legs with kitchen twine.
• Combine seasoning: In a small bowl, combine softened butter with minced shallot garlic, herbs, 2 1/2 teaspoons kosher salt, and black pepper.
• Season chicken with butter-her mixture, making sure to get under the breast skin and inside the cavity.
• Grilling the chicken: Once the coals are smoldering, put an aluminum drip pan in the empty space and set the grill grate on top. Place the chicken in the center of the grill over the drip pan and insert temperature probe. Close the lid and adjust the vents as needed. Cook the chicken for 40-45 minutes or until it reaches an internal temperature of 145-150 degrees in the thigh region.
• Prep veggies: Chop vegetables and set aside.
• Transfer chicken: Using heat-resistant gloves, remove the chicken from the grill and place it in a cast-iron skillet. Then, place it back on the grill.
• Assemble the pot roast: Surround the chicken with the chopped carrots and potatoes. Pour in the white wine and broth, then season the vegetables with 1/2 teaspoon kosher salt and a few pinches of black pepper.
• Finishing up: Close the lid on the grill and cook the chicken pot roast until the veggies are fork tender and the chicken reaches an internal temperature of 170-175 degrees in the thigh and 165 in the breast. Add extra broth as needed.
• Rest: Remove the chicken, baste it with juices, and then tent it with aluminum foil. Let it rest for 10-15 minutes.
• Remove the chicken from the skillet and place it on a clean cutting board.
• Carve: Remove the kitchen twine, and carve the chicken by removing the wings and leg sections first. Next, remove the breast sections and slice them into 1-inch medallions.
• Serve the chicken pot roast with vegetables and a little of the pan juices on top.
• Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 4 weeks.

Nutrition

Calories: 358kcal | Carbohydrates: 2g | Protein: 24g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 116mg | Sodium: 1387mg | Potassium: 288mg | Fiber: 1g | Sugar: 1g | Vitamin A: 464IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 2mg

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