Potato, chicken, and vegetable pot roast


Dishes in pots are widely popular in Ukraine, and today we are going to cook an amazing chicken, veggie, and potato roast. It’s a win-win choice for a second course. Plus, this dish is great for busy working days – you can cook it in advance and then simply heat and enjoy this cozy weeknight dinner.

The recipe is rather flexible – you can add some other root vegetables or, for instance, mushrooms if you wish. As a result, we get a warm, rich, and healthy meal with little cooking yet versatile taste.

The roast is thoroughly cooked in clay pots, and the meat and veggies are juicy and soft as the porous clay allows the heat to slowly seep through pores. The moist heat caused by evaporation results in baking that requires little oil.

This dish also looks rather festive and can become the centerpiece of any table.

As the bonus for this recipe, I will show you how to cook this roast if you don’t have clay pots. We’ll make handmade aluminum foil pots together.)



  • 1 big bell pepper
  • 3 medium carrots
  • 2 medium tomatoes
  • 2 medium bulb onions
  • 5 medium potatoes
  • 600 g (21 oz) chicken fillet
  • 60-80 g (2-3 oz) dairy butter
  • 500 ml hot boiled water
  • Dried herbs – to your preferences
  • Ground red pepper – to taste
  • Ground black pepper – to taste
  • Salt – to taste



Wash potatoes, tomatoes, carrots, and a pepper under running water. Peel and cube potatoes. Take the tomatoes, cut out cores, and dice the tomatoes. Peel and grate carrots coarsely. Peel, wash, and cut bulb onions finely.

Wash and cut the chicken fillet into medium pieces.

Salt potatoes and adjust black pepper. Season the chicken with salt and red pepper.

Take 4 clay pots and put 1 little piece of dairy butter inside each pot. Now let’s arrange the ingredients in layers. Put some chicken, and add some potato. Cover the ingredients with some carrot, tomato, pepper, and onion. Season the veggies with salt and top them with dried herbs. Repeat. You should get two equal layers: chicken – potato – veggies.

Bring 500 ml of water to boil and pour above the ingredients (divide the water between 4 pots equally). If you have some broth, you may cover the ingredients with it (in that case add less salt and pepper). Cover the pots with the lids and put them in an oven.

In case you have some ingredients left and don’t have pots or you don’t have clay pots at all, you can bake the roast in a handmade aluminum foil pot. You simply arrange all the ingredients in the center of a square piece of foil (putting a piece of dairy butter below), season the veggies with salt and pepper, and then roll the foil in the form of a pot.

Bake the roast at 180-200°C (356-392°F) for 60 minutes.

Serve the pot roast hot!

Enjoy your meal!


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