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Richard's 'all in one' pot roast chicken recipe

Richard's 'all in one' pot roast chicken recipe

76 ratings

Richard knows nothing beats the feeling of a home cooked roast, even in the middle of the week. He has perfected his famous one pot roast, taking inspiration from his mum’s cherished roast dinners, but bringing it all together in one pot. He never forgets the secret passed on by his mum, crumbling an OXO cube over the chicken is sure to give a deeper flavour. His one pot roast delivers a rich, full-flavoured home cooked meal with little fuss. Richard loves the sound of a happy family around the dinner table, and whilst he may have added his own personal twist, he still feels his mum would be proud! See method

  • Serves 4
  • 10 mins to prepare and 1 hr 30 mins to cook
  • 824 calories / serving

Ingredients

  • 1 large whole chicken (about 1.75kg)
  • 2 tbsp olive oil
  • 2 OXO chicken stock cubes
  • ½ lemon
  • 1 onion, roughly chopped
  • 3 parsnips, roughly chopped
  • 3 carrots, roughly chopped
  • 150ml apple juice
  • 3 garlic cloves, unpeeled
  • 5-6 thyme sprigs
  • 400g new potatoes, halved if large
  • steamed greens, to serve (optional)
Shop ingredients

Each serving contains

  • Energy

    3445kj
    824kcal     41%

  • Fat

    48g 68%

  • Saturates

    12g 61%

  • Sugars

    18g 19%

  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 40.2g Protein 61.5g Fibre 9.1g

Method

  1. Preheat the oven to gas 3, 170°C, fan 150°C. Drizzle the chicken with 1 tbsp oil, crumble over ½ a stock cube and rub all over the skin. Season with black pepper and stuff the lemon half into the cavity.
  2. Heat 1 tbsp oil in a large lidded casserole over a medium heat. Add the onion, parsnips and carrots and cook for 3-4 mins until softened. Season with black pepper, add the apple juice, increase the heat to high and bubble for 2-3 mins.
  3. Push the veg to the sides and place the chicken in the middle. Bash the garlic cloves lightly with the palm of your hand and add to the pot along with the thyme. Make the 1½ remaining stock cubes up to 600ml with hot water and pour into the casserole.
  4. Bring to the boil, then cover and transfer to the oven. Cook for 1 hr, basting the chicken with the liquid every so often. Add the new potatoes and return and cook for a further 15 mins, or until the chicken is cooked through and the juices run clear when a skewer is inserted into the thickest part of the meat.
  5. Remove the lid and return to the oven for 10 mins until the chicken skin turns golden. Discard the thyme and garlic before transferring the chicken and veg to a warmed platter.
  6. Carve the chicken and serve immediately, or if you prefer a thicker gravy, keep the chicken and veg warm, put the casserole over a high heat and bubble the gravy for a few mins to reduce. Serve with some steamed greens, if you like.

Little help

For a richer gravy, add 1 tbsp Bisto Best Chicken gravy granules when reducing the gravy.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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