1. Prepare the ingredients

    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.

  2. Soften

    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.

  3. Deglaze

    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. 

  4. Bake

    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.

  5. Serve

    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.

    chicken step5final 636x418Calories 624 (31%), sugar 3g (3%), fat 41g (59%), saturates 11.3g (57%), salt 0.19g (3%), based on 4 servings. 

  6. Ingredients

    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 carrots
    1 red onion
    2 celery stalks
    1 leek
    4 slices of pancetta
    1 tbsp of olive oil
    4 cloves of garlic
    2 sprigs of thyme
    150ml of white wine
    half a lemon
    300ml of chicken stock