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Pot Roast Chicken With Veg
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1 H 30 Minutes
Cooking Time
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Medium
Difficulty
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20 Minutes
Prep Time
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5 People
Serves
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
Cooking Methods
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Pat the whole chicken with a paper towel to dry and remove excess moisture.
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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.
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Remove the chicken from the pot and set aside.
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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.
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Return the chicken to the pot, breast side up on top of the vegetables.
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Squeeze the lemon juice over the chicken and sprinkle with thyme, black pepper and chilli flakes.
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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.
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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.
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You can turn the chicken over half-way through cooking.
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Remove the chicken from the pot once cooked and allow to rest for a few minutes before carving.