As autumn draws in and the days get shorter there is nothing more comforting than a delicious pot-roast chicken. With the flavour sealed in, the chicken stays wondrously moist. Follow our easy step-by-step guide to enjoy this simple one-pot roast throughout the cooler months.
Preheat the oven to gas 3, 170ºC, fan 150ºC. Chop 4 carrots, 1 red onion, 2 celery stalks, 1 leek, and 4 slices of pancetta, into large pieces.
Heat 1 tbsp olive oil in a large, ovenproof casserole dish. Add the chopped vegetables and pancetta. Cook over a high heat until the vegetables start to brown and soften. Add 4 peeled cloves of garlic and 2 sprigs of thyme and cook for another 5 minutes.
Add in 150ml white wine and scrape the bottom of pan. Add the juice of half a lemon and 300ml of hot chicken stock. Bring to the boil and season. Place a large whole chicken on top of the vegetables and season well.
Crumple a large piece of nonstick baking paper and dampen it slightly. Place this over the top of the pan so it hangs over the side and top with the lid. This will keep the steam in and the chicken tender. Bake in the oven for 1 hour 45 minutes; 25 minutes before the end of cooking remove the lid and greaseproof paper.
Once the chicken is cooked, remove it and allow to rest for 10 minutes. Remove the vegetables, herbs and pancetta and skim any fat off the top of the sauce. Adjust the seasoning and reduce over a high heat if needed. Slice the chicken and serve with the vegetables and the sauce.
Calories 624 (31%), sugar 3g (3%), fat 41g (59%), saturates 11.3g (57%), salt 0.19g (3%), based on 4 servings.
Would you like to try this irresistable pot roast at home? Don’t forget to screenshot the list of ingredients below or write down the ingredients to take to the supermarket.
4 carrots1 red onion2 celery stalks1 leek4 slices of pancetta1 tbsp of olive oil4 cloves of garlic2 sprigs of thyme150ml of white winehalf a lemon300ml of chicken stocklarge whole chicken
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