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Pot braised chicken with herbs


  • Preheat oven to 180°C.
  • Mix together the rosemary, sage, mustard, lemon juice and garlic with a good splash of oil and seasonings.
  • Cut slashes in the chicken pieces and rub in the marinade, using your hands.
  • Heat a thin layer of oil in a heavy-bottomed casserole (or any ovenproof dish) and toss the chats, baby onions, carrots and zucchini to colour. Then season, place the chicken on top (in one layer) and spoon any extra oil mixture on top. Pour a little stock on the side of the chicken and cook in the oven for about 40 mins (uncovered) until the juices run clear when pierced with a sharp knife, adding a little more stock down the side now and again.


  • 1 heaped tbsp finely chopped fresh rosemary
  • 1 heaped tbsp finely chopped fresh sage
  • 1 heaped tspn Dijon mustard
  • juice of 1 lemon
  • 2 garlic cloves, crushed
  • olive oil
  • sea salt & freshly ground pepper
  • 1 chicken, portioned
  • 6 chats (baby potatoes), scrubbed & halved
  • 8 baby onions, peeled
  • 2 medium carrots, peeled & cut into chunks
  • 2 zucchini, cut into chunks
  • 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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