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Pot roasted chicken with root vegies

Method

  • Squeeze the lemon juice over the chicken and season. Then tuck the wings underneath and push a wooden skewer through the thighs and point of the breast.
  • Pour ¼ cup wine into a heavy-bottomed casserole (or baking dish) and place the chicken on top, breast side down. Then arrange the carrots, parsnips, leeks and onions around the chicken. Pour the wine and stock over the top and season the vegies. Tightly cover with baking paper, then the lid and gently cook for 30 mins.
  • Turn the chicken over, re-cover and cook for another 40 mins. Remove the chicken, taste the cooking juices for seasoning and spoon the vegies and sauce into individual flat soup bowls (or plates).
  • Portion the chicken and place on top of the vegies with a sprinkling of parsley.

Ingredients

  • 1 whole chicken
  • juice of ½ lemon
  • sea salt & freshly ground pepper
  • 1¼ cups dry white wine
  • 2 medium carrots, peeled & sliced
  • 2 parsnips, peeled & sliced
  • 3 leeks, sliced
  • 2 red onions, cut into wedges
  • 1 cup chicken stock
  • 1-2 tbsp chopped parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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