One Pot Roasted Chicken

Recipe by: Claire Winstanley  

Serves:     4-6
Preparation time: 10-15min
Cooking time: 1hr 15min

Free range Whole Bird (avg 1.3kg)
1 tablespoon dijon mustard
3 sprigs of thyme
1 garlic clove, sliced
¼ cup white wine
1 cup chicken stock
½ bag pink fir potatoes
4 medium carrots, roughly chopped
4 small red onions, skins removed & cut in half
1 bag butter lettuce
1 tablespoon wholegrain mustard
1 teaspoon honey
1 lemon, juice
¼ cup extra-virgin olive oil

Preheat the oven to 180’c. Place the vegetables, garlic and thyme on the bottom of an ovenproof dish or pot with a lid and spread so that they are evenly placed. Place the chicken on top of the vegetables, brush with Dijon mustard and season with salt and pepper. Pour the white wine and chicken stock into the pot. Cover with a lid if you are using a pot or cover tightly with foil is you are using an ovenproof dish. Roast for 50mins and then remove the lid and roast for a further 20 minutes to brown the chicken.