One Pot Roast Chicken
Serves 4
Ingredients
2 tbsp extra virgin olive oil
Salt and pepper
1 chicken, giblets removed, rinsed, and patted dry
800g root vegetables of your choice, roughly chopped (e.g., fennel, potatoes, carrots, beetroot)
1 onion, chopped into wedges
2 garlic cloves, smashed
2 sprigs rosemary
1 sprig thyme
¼ cup red or white wine
Method
Preheat your oven to 200°C. Season the chicken all over with salt and pepper.
Heat olive oil in a large Dutch oven (or oven-proof pan) over medium-high heat. Add the chicken and brown it on all sides until golden, about 10-15 minutes. Remove the chicken from the pot and transfer it to a clean plate.
Reduce the heat to low-medium. Add the root vegetables, onion, garlic, and herbs to the pot. Season again with salt and pepper. Toss to coat the vegetables in the remaining oil.
Push the vegetables to the side and nestle the chicken among them, breast side up. Pour the wine over the chicken and vegetables. Cover with the lid (or aluminium foil) and transfer to the oven.
Roast for 50-60 minutes, depending on the size of the chicken. If you have a meat thermometer, aim for an internal temperature of 165°C.
Carve the chicken and serve with the roasted vegetables and some of the pan juices.
One Pot Roast Chicken Tutorial