Chicken pot roast Thanks for all the love on my chicken pot roast. No matter how many times I’ve posted it ya’ll always show love. This was my 5th most popular recipe shared this year. Ingredients * 3 lbs chicken, spatchcocked * Salt & pepper to taste * 1 tsp Onion powder * 1 tap Garlic powder * 1 tsp Herb de provence * 1 large white onion, roughly chopped * 16 oz of baby carrot * 1 cup of chopped mushrooms * 5 large cloves of garlic, minced * 1 tbsp brown Sugar * 1 tbsp balsamic Vinegar * 1 tbsp worcheshire sauce * 1 cup of chicken broth, or enough to barely cover the top of the chicken * 2 sprigs of fresh rosemary * 1 sprig of fresh thyme * 2 tbsp of olive oil * 2 tbsp butter Cook at 375 degrees covered for 30 min then increase temperature to 400 uncovered for 30 more minutes This is for a small 4lb chicken, anything bigger will need more time. Use a meat thermometer to ensure proper internal temperature is achieved. Allow chicken to rest for 10 minutes before serving