Pot Roast Chicken with veg

Pot Roast Chicken with veg

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Pot Roast Chicken with veg

This one pot roast chicken and veggies dish is very easy to prepare. Perfect for entertaining guests.

  • Recipe serves:5
  • Prep Time20 Minutes
  • Cook Time90 Minutes

Ingredients

  • Vegetable oil 30g 30ml
  • 1 whole chicken 1.2 – 1.5kg
  • 1 onion 160g
  • 2 cloves garlic, chopped 10ml
  • 2 carrots, peeled and sliced 150g
  • Juice of 1 lemon 60ml
  • Fresh thyme 5ml
  • Red chilli flakes 5ml
  • Coarse black pepper 2,5ml
  • KNORR chicken cubes 8g
  • Water 250g 250ml
  • Potatoes, peeled and halved OR baby potatoes 500g

Preparation Method

  • Pat the whole chicken with paper towel to dry and remove excess moisture
  • Heat oil in a large, heavy based pot then place the whole chicken into the pot and brown the skin well on all sides, turning it over until the skin is a good golden brown colour
  • Remove the chicken from the pot and set aside
  • Place the sliced onions into the pot and fry until golden brown then add the carrots and garlic and fry for 5 minutes, stirring occasionally
  • Return the chicken to the pot, breast side up on top of the vegetables
  • Squeeze the lemon juice over the chicken and sprinkle with thyme, black pepper and chilli flakes
  • Add the KNORR Chicken Stock, crumbling 1 cubes over the chicken and the other over the vegetables together with the water and arrange the potatoes around the edge of the pot
  • Cover the pot tightly with a lid or thick tin foil and allow to cook for 1 ½ hours or until the chicken is cooked through and the vegetables are tender
  • You can turn the chicken over half-way through cooking
  • Remove the chicken from the pot once cooked and allow to rest for a few minutes before carving
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