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Pot-roast chicken

Name: Pot-roast chicken
Prep time: 10 min
Cook time: 85 min
Total time: 95 min
Yield: 4
Ingredients: 2 tbs olive oil; 100g unsalted butter; 4 carrots, roughly chopped; 1 large turnip, quartered; 2 onions, quartered; 2 garlic bulbs, halved widthways; 200ml white wine; 1.5kg whole chicken; 1/4 bunch each thyme, marjoram and rosemary; 2 bay leaves; 1L (4 cups) chicken stock

4 ratings

10m

1h 25m

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Oct 29, 2015

The best thing about this one-pot roast chicken? You only have to wash up one dish.

2 tbs olive oil
100g unsalted butter
4 carrots, roughly chopped
1 large turnip, quartered
2 onions, quartered
2 garlic bulbs, halved widthways
200ml white wine
1.5kg whole chicken
1/4 bunch each thyme, marjoram and rosemary
2 bay leaves
1L (4 cups) chicken stock

Method

1.

Preheat the oven to 160°C. Melt oil and 50g butter in a flameproof casserole dish over medium heat. Add vegetables and garlic. Season. Cook, stirring occasionally, for 8-10 minutes until onion is caramelised.
2.

Add wine and cook for 2 minutes or until reduced by half. Add chicken, herbs and bay leaves, then pour over stock and bring to the boil. Cover with a lid and transfer to the oven. Cook for 1 hour, removing lid for the final 20 minutes of cooking. Remove pan from oven and set aside, covered, for 30 minutes or until cooked through.
3.

Remove chicken from pan and set aside. Bring stock to the boil over high heat, add remaining 50g butter and stir until melted. Season and return chicken to pan to serve.