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Pot-roasted chicken

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  • High in protein
  • High in dietary fibre
  • No added sugar
  • Seafood free
  • Shellfish free
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Gluten free
  • Egg free

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.

  • Serves4
  • Cook time1 hour 30 minutes
  • Prep time15 minutes, + 10 mins resting time
Pot-roasted chicken

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
  • 1 cup (250ml) chicken stock
  • 1/2 cup (125ml) dry white wine

Nutritional 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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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.

  2. 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.

  3. 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.

Recipe tip

COOK. STORE. SAVE.
Smart swap: You can use extra chicken stock instead of white wine.

Pot-roasted chicken

Pot-roasted chicken
  • Serves4
  • Cook time1 hour 30 minutes
  • Prep time15 minutes, + 10 mins resting time
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
  • 1 cup (250ml) chicken stock
  • 1/2 cup (125ml) dry white wine
    Description

    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.

    Method

    1. 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.

    2. 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.

    3. 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.