One pot roasted chicken
| Recipe By: | Claire Winstanley |
| Serves: | 4-6 |
| Cooking Time: | 1 hour 15 minues |
| Prep Time: | 10 - 15 minutes |
Ingredients
- 3 tbsp organic chicken stock
- 1/2 bag Pink fir potatoes
- 1/2 small red onions, thinly sliced
- 4 medium carrots, peeled and grated
- 6 tbsp white wine
- 3 garlic clove, thinly sliced
- 4 sprigs thyme
- 4 Tbsp Dijon mustard
- 1.3 kg Free range whole bird
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Cooking Instructions
- 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.
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