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Pot Roasted Chicken    HT MC 130mins



Serves 4    Hot  Poultry  Vegetables  Herbs   Main Course   Gluten Wheat Dairy Free Eggless



1 x 1.3kg/3lb Chicken, cleaned
12 Whole Baby Carrots
8 Whole Baby Leeks

8 Whole Baby Turnips
2 Garlic Cloves, sliced
2 Bay Leaves
1 tbsp Freshly chopped Oregano Leaves
1 teasp Freshly chopped Tarragon

Salt and Pepper
300ml/10fl.oz Fresh Chicken stock



1. Preheat the oven to 180C, 350F, Gas Mark 4. Place the vegetables, garlic and herbs in a large, deep casserole, season with salt and pepper and mix well.

2. Season the chicken with salt and pepper then place on top of the vegetables in the casserole.


3. Pour over the stock,  bring to the boil then remove from the heat, cover with a tight fitting lid or aluminium foil and roast in the oven for about 1˝ hours.


4.  Remove the lid, turn the oven up to very hot and continue to cook for a further 15 minutes until browned.

5. Transfer the chicken and vegetables on a warmed serving platter then skim off any fat from the cooking liquor and boil over a high heat to reduce and slightly thicken before serving with the chicken.


More Chicken Recipes  |  General Prep & Cooking Times  


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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