Pot-roasted chicken with garlic recipe
If you're making Sunday Roast, this easy one-pot roast chicken is so easy to rustle up, lovely served with a potato salad, crusty bread and fresh green beans.
See method- Serves 4
- 10 mins to prepare and 1 hour 10 mins to cook and 10 mins to cool
- 465 calories / serving
Ingredients
- 25g butter, softened
- 1.5kg whole chicken
- 1 small onion, halved
- 3 garlic bulbs
- 3 bay leaves
- few sprigs soft thyme, plus extra to serve
- 150ml white wine
- green beans, to serve
- crusty bread, to serve
- potato salad, to serve
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Shop ingredientsEach serving contains
- Energy
- 1925kJ 465.0kcal
- Fat
- 31g
- Saturates
- 10g
- Salt
- 0.1g
- Sugars
- 2g
of the Reference intake
Carbohydrate 3.7gProtein 36.6gFibre 0.9g
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- Preheat the oven gas 6, 200°C, fan 180°C. Rub the butter all over the chicken, season well and tuck the halved onion inside the cavity.
- Sit the chicken in a casserole dish with a lid (if you don’t have one, a snug roasting tray with foil will do). Tuck the rest of the garlic, bay and thyme around and pour in the 75ml water and wine.
- Roast for 30 mins until lightly golden, place the lid on top (or cover with foil) and continue cooking for another 50 mins to 1 hr until the chicken is cooked through. Test by inserting a skewer in the thickest part of the thigh and checking that the juices run clear. If not, cook for a further 10 mins.
- Leave to rest, covered, for 10 mins. Carve and serve with a potato salad, steamed green beans and crusty bread to mop up all the juices.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
