Pot-roasted chicken

Loaded with veggies, this classic pot-roasted chicken is an easy winner. Served with chopped tarragon and mashed potatoes, this hearty roast is a recipe you can’t go wrong with.

4

15m

Note: + 10 mins resting time

1h 30m

Ingredients

  • 1.5kg Coles Australian RSPCA Approved Whole Chicken
  • 1/2 lemon, cut into wedges
  • 4 tarragon sprigs
  • 40g butter, melted
  • 1 tbs coarsely chopped tarragon
  • 1 leek, pale section only, thickly sliced
  • 2 celery sticks, thickly sliced
  • 1 bunch Dutch carrots, trimmed, or 200g baby carrots, peeled, halved lengthways
  • 1 cup (250ml) chicken stock
  • 1/2 cup (125ml) dry white wine or extra chicken stock

Method

STEP 1

Preheat oven to 180°C. Pat the chicken cavity dry with paper towel. Place the lemon and tarragon sprigs in the cavity and use kitchen string to tie the legs together.

STEP 2

Combine the butter and chopped tarragon in a small bowl. Season. Brush evenly over the top of the chicken. Place the leek, celery and carrots in a casserole pot. Top with the chicken. Pour the stock and wine or extra stock around the chicken.

STEP 3

Cover and bake for 1 hour. Increase oven to 200°C. Uncover and roast for 30 mins or until golden brown. Set aside for 10 mins to rest before serving.

 Serve with chopped tarragon and mashed potato

Dietary information

Egg-free
Gluten-free
Nut-free
Peanut-free
Sesame-free
Soy-free
Wheat-free
No added sugar

Nutrition Information

Per Serve

Energy: 2264kJ/542 Cals (26%)

Protein: 40g (80%)

Fat: 36g (51%)

Sat fat: 14g (58%)

Carb: 6g (2%)

Sugar: 5g (6%)

Fibre: 5g (17%)

Sodium: 441mg (22%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.