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Pot Roast Chicken

Pot Roast Chicken

Recipe by Tiffany Kate-Lyn Matthews
Serves: 6
Cooking time: 1 hour & 30 minutes
1kg whole Chicken
1kg Roasting vegetables
250g Bacon, diced
1 Onion, sliced
5 Tbsp Olive oil plus extra to drizzle over chicken
1 Tbsp Fresh garlic & ginger
1L chicken stock
Salt & pepper
Few sprigs of fresh thyme
Pre heat oven to 190C. Heat some oil in a large cast iron pot, add onions, bacon, garlic, ginger and cook for about 3 minutes. Place the whole chicken, breast side up, into the pot and generously coat with olive oil and season with salt & pepper.

Add the roasting vegetables, fresh thyme and chicken stock around the chicken. Cover and bake in the oven for 1 hour.

After about 1 hour remove the lid and baste the chicken with the pan juices. Turn oven to grill and place the pot back into the oven for 15-20 minutes until the chicken is cooked through and the skin is crispy. You can also cook the chicken on a stove top.

Cook over a medium to high heat for the same amount of time and be sure to flip the chicken over midway to achieve the same crispy result.

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