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Pot Roast Chicken

This one-pot wonder ensures a foe super succulent chicken. Simple yet incredibly delicious and perfect as a hectic weeknight dinner!

1 hour 10 minutes

Total Time

10 minutes

Prep Time

1 hour

Cook Time

4

Feeds

This one-pot wonder ensures a for super succulent chicken. Simple yet incredibly delicious and perfect as a hectic weeknight dinner!

Pot Roast Chicken

Ingredients

  • 1 whole Cornish red chicken (approx 1.7kg)
  • 1 medium-sized carrot - peeled and chopped
  • 1 large turnip - peeled and chopped
  • 2 parsnips - peeled and chopped
  • 1 small swede - peeled and chopped
  • 1 red onion - peeled and quartered
  • 5 cloves of garlic - peeled
  • A pinch of fresh thyme leaves
  • Olive oil
  • Salt crystals

1

Take the chicken out of the fridge at least one hour before cooking. Preheat your fan-assisted oven to 200 °C/gas mark 6.

2

Start by prepping the vegetables. Drizzle with olive oil and season with salt crystals and thyme leaves and place in the casserole pot. Repeat this with the chicken. Place on top of the vegetables and put the lid on.

3

Roast at 200 °C with the lid on for 45 minutes. Remove the lid and cook for a further 15-20 minutes - until the skin has browned and become crisp. Leave to rest in the pot with the lid off for 10 minutes before serving.

4

This method will create a lot of cooking juices at the bottom of the pan. Use this to make a simple, light sauce, or use it as stock to make a traditional, flavorsome gravy.

Ingredients

  • 1 whole Cornish red chicken (approx 1.7kg)
  • 1 medium-sized carrot - peeled and chopped
  • 1 large turnip - peeled and chopped
  • 2 parsnips - peeled and chopped
  • 1 small swede - peeled and chopped
  • 1 red onion - peeled and quartered
  • 5 cloves of garlic - peeled
  • A pinch of fresh thyme leaves
  • Olive oil
  • Salt crystals

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