Pot Roast Chicken
A perfect Sunday roast chicken that the whole family will love. Delicious served alongside your favourite winter sides like potato gratin, cauliflower cheese or a roast winter vegie salad and steamed greens. Use the stock to whip up a chicken soup with leftover chicken.
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Ingredients
- 1-2 tablespoons olive oil
- 1.5kg chicken
- 2 onions peeled and cut into quarters
- Large handful fresh thyme
- 4 garlic cloves
- 1 teaspoon peppercorns
- Approx 1.5 - 2 litres of chicken stock
- ½ cup of white wine
Serves 4-5
Method
- Preheat oven to 150 degrees fan bake.
- Heat olive oil over medium-high heat in a large casserole / ovenproof dish. Brown the chicken breast side down then flip over to brown the back well, leaving it breast side up.
- Add onion, garlic, peppercorns, thyme, and white wine to pot. Then add enough chicken stock to ¾ submerge chicken.
- Allow liquid to come to a boil before putting the lid on and placing in the oven for 2 hours, removing the lid after 1 hour 40 mins.
- Remove chicken from pot and allow to rest. Meanwhile simmer the remaining stock on medium-high heat to reduce to a gravy consistency. (Optional: whizz stock and onions with a stick blender for a smooth gravy).
- Carve chicken and serve with the gravy and your favourite winter roast sides. Enjoy!
