Indiana Modern Pot Roasted Chicken

Prep/Cook Time:
135 minutes
Calories: 391


1 PERDUE® OVEN STUFFER® Whole Roaster, Extra Meaty
1 tablespoon McCormick® Grill Mates® Montreal Chicken® Seasoning
1 medium onion, peeled and sliced
2 cups chicken broth
1 tablespoon tomato paste
4 - 6 small red potatoes unpeeled, quartered (Alternate: white potatoes)
1 package (8 ounces) peeled, fresh, baby carrots


  1. Preheat oven to 425° F.  Remove giblets from chicken.  Season inside & outside of OVEN STUFFER® roaster with seasoning.  Place chicken in roasting pan.  Place pan in oven, uncovered and roast chicken 30 minutes, until skin is lightly browned. 
  2. Reduce oven to 350° F.  Cook, covered for 30 minutes more.  Place potatoes, carrots, onion in pan.  Stir in chicken broth and tomato paste.  Continue cooking, uncovered for 1 1/4 hours or until PERFECT ROAST® Thermometer pops up and a meat thermometer inserted in thickest part of thigh registers 180°F.
  3. Remove and discard PERFECT ROAST® Thermometer.  Slice chicken and serve with vegetables and pan juices.
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