Pot roasted chicken is a simple one pot meal with elegance. The chicken and vegetables
infuse each other with flavour, leaving you with mouthwatering tender chicken.
Prep: 15 minutes
Cook: 1 hour and 30 minutes
Chicken and Herb Farce
1x3-3.5kg cornfed chicken
1 tsp lemon zest
1 garlic clove, finely chopped
1 tbsp thyme leaves
6 sage leaves
1/2 a lemon
1/2 tsp mild paprika
maldon salt and freshly ground black pepper
olive oil for cooking
2 large carrots, peeled, trimmed and sliced in half lengthwise and cut into 6
to 8 pieces
8 medium baking potatoes, washed and sliced in half
1 large leek white only, washed and sliced finely
2 tbsp melted butter (for cooking)
750ml chicken or vegetable stock (you may use a stock cube)
sprig of thyme
a generous handful of parsley including stem
a handful of sage including stem
1 garlic clove
1 bay leaf
100g creme fraiche
2 tbsp of finely chopped mixed herbs eg. parsley, tarragon, chives etc.
Chicken: Wash and dry the chicken and remove excess fat from the
Place the butter in a bowl and add the lemon zest, garlic, thyme and a little
pepper. Mix the ingredients together until well combined.
Loosen the skin from between the breast meat with your hands. Fill in between
the skin and breast with the herb butter and the place the sage leaves under the
Rub the chickens skin all over with the lemon, season it with salt and pepper,
and sprinkle the paprika evenly over the chicken.
Coat a large frying pan with the oil and place it over a high heat. When it is
hot place the chicken in the pan skin side down and lower the heat slightly. Cook
the chicken for around 12-15 minutes turning it after a 5-8 minutes so to seal all
sides until it is golden brown.
To Cook: Preheat an oven to 200°C. Remove the chicken from the pan
and place it in a casserole or braising pan. Place the vegetables around the chicken
so that they fit snugly. Add the herbs to the pan and pour in the stock so that it
half covers the potatoes. Put a lid over the pan and place it over a high heat until
the stock comes to the boil.
Transfer the pan to the oven and leave it to cook for 45 minutes, basting the
chicken every 15 minutes. Remove the potatoes and carrots from the pan and return
the chicken to the oven for a further 30 minutes. Place them on a roasting tray and
coat them with the melted butter (you may need a little more or use oil). Place the
vegetables on the top shelf in the oven turning them after 15 minutes.
Remove the chicken and vegetables from the oven, place the vegetables in a
warm place until ready to serve. Remove the chicken from the pan and keep it warm
while you prepare the sauce.
Sauce: Remove the herbs and garlic from the stock. Place the pan
over a high heat and bring it to the boil, then reduce to a strong simmer until the
liquid has reduced down to around 200ml. Remove the stock from the heat and stir in
the creme fraiche and mixed herbs until well combined. Keep the sauce warm until
ready to serve.
To Serve: Slice the chicken and distribute evenly among 4-6 plates,
placing a little dark meat, followed by the white meat in the centre of each one.
Pour the sauce over the chicken and place the vegetables around the plate.