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Pot roasted chicken


  • Preheat oven to 170°C fan forced (190°C normal).
  • Heat a thin layer of oil in a large heavy-bottomed casserole (or pot that can go into the oven) and brown the chicken all over, covered. Remove the chicken and set aside.
  • Turn the heat down a little and add more fresh oil, if needed. 
  • Then add the bacon and onion and gently saute, continually stirring and scraping up the brown bits. 
  • Turn the heat up a bit and add the cabbage with seasonings. Toss until tender. 
  • Add the potatoes, thyme, tomatoes and stock. Mix well, make a bed in the centre and return the chicken (breast side up) in one layer. Cover, bring to the boil and cook in the oven, covered, for 30 mins, turning once. 
  • Then uncover and cook for another 30 mins in the oven, turning once.


  • olive oil
  • 1 whole chicken, cut into 4
  • 3-4 rindless bacon rashers, chopped
  • 1 large onion, diced
  • ½ savoy cabbage, shredded & cores removed
  • sea salt & freshly ground pepper
  • 8-10 chats (baby potatoes), scrubbed well & halved 
  • leaves of 3-4 fresh thyme stalks
  • 2 cans diced tomatoes
  • 2 cups chicken stock

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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