Pot Roast Chicken With Veg

Pat the whole chicken with a 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 cube 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.