Chicken Family friendly Main

Luke Mangan's pot-roasted chicken

Name: Luke Mangan's pot-roasted chicken
Prep time: 15 min
Cook time: 100 min
Total time: 115 min
Yield: 4
Ingredients: 1 whole fresh chicken; 50ml extra virgin olive oil; 30ml dry white wine; 200ml chicken stock; 1 tsp fresh provencal herb mix (thyme, sage, parsley, rosemary and chives); 150g whole peeled shallots or baby onions; 8 peeled garlic cloves; 1 bunch green asparagus; 12 chat potatoes (baby potatoes); 6 acorn or baby squash; 12 fresh button mushrooms; 12 peeled baby carrots; 6 baby turnips; salt and pepper to taste; 4 slices white bread diced up in 1cm cubes; 1 tbs dried fried onion (found in Asian grocer); 2 tsp fresh provencal herbs (thyme, sage, parsley, rosemary and chives); 50ml milk; 1 egg; 1 tsp lemon juice; salt and pepper

Rate now

15m

1h 40m

Jump to recipe

by delicious. team

delicious. team

Oct 03, 2015

Roast chicken is our desert island meal - we'd have it any time, anywhere, but preferably with a chilled glass of chardonnay.

1 whole fresh chicken
50ml extra virgin olive oil
30ml dry white wine
200ml chicken stock
1 tsp fresh provencal herb mix (thyme, sage, parsley, rosemary and chives)
150g whole peeled shallots or baby onions
8 peeled garlic cloves
1 bunch green asparagus
12 chat potatoes (baby potatoes)
6 acorn or baby squash
12 fresh button mushrooms
12 peeled baby carrots
6 baby turnips
salt and pepper to taste

Stuffing

4 slices white bread diced up in 1cm cubes
1 tbs dried fried onion (found in Asian grocer)
2 tsp fresh provencal herbs (thyme, sage, parsley, rosemary and chives)
50ml milk
1 egg
1 tsp lemon juice
salt and pepper

Method

1.

Dice bread slices into cubes and place in a bowl, add remaining ingredients and mix well. Stuff the chicken cavity with the mixture.
2.

Pre-heat oven at 180°C.
3.

Season the chicken with salt, pepper and herb mix and place in an oven tray.
4.

Place the vegetables except for the mushrooms and asparagus around the chicken.
5.

Add the olive oil, chicken stock and dry white wine around the tray.
6.

Cover tray with foil and place in oven.
7.

Baste chicken and vegetables with the liquid in the tray every 20 mins.
8.

After 1h 20 mins, remove foil, add the mushrooms and asparagus, baste the chicken and vegetables and cook uncovered for a further 20 mins until the juices from the bird run clear.
9.

Remove the tray from the oven and cover and allow the chicken to rest for a few minutes to ensure a juicy evenly cooked bird.
10.

Serve the chicken with the vegetables, with the dressing on the side.