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Theo Michaels' chicken pot roast

Today Theo Michaels is putting a twist on the most comforting meal of all - a Sunday roast! His one pot chicken is super easy, super juicy and will transform your Sunday roast forever.

Chicken pot roast

Serves: 4

Ingredients

1 large red onion, halved, cut into 1 inch wedges250g new potatoes, larger ones halved3 carrots, peeled, halved lengthways and sliced at an angle2 parsnips, peeled, halved lengthways and sliced at an angleFew sprigs thyme2 vine tomatoes, cut into thick chunks2 bay leavesGood splash of extra virgin olive oil1 chicken stock cube1 whole chicken (1.3 kg)100g fresh parsley, kept whole in bunches1 bulb garlic, halved widthways250ml rose wine (or white wine)Salt and pepper, to taste1 tsp dried oregano1 lemonRustic bread, to serve


Method

1. Pre-heat oven 200°C/ 180°Fan.  You will need a 30cm/ 4 litre enamel roasting pot with a lid.

2. Scatter all the vegetables; onions, potatoes, carrots, parsnips, sprigs of thyme, tomatoes and bay leaves over the base of the pot with a drizzle of olive oil and crumble over the stock cube. Place the whole chicken in the centre, nestling it in to help shift some of the root vegetables to the side.

3. Separate the parsley into bunches of four and stuff just under the edge of the chicken, lastly squeeze

4. In the half bulb of garlic, pour the wine over the chicken, then a light drizzle of olive oil and season generously with salt, pepper and oregano.

5. Place a small sheet of parchment loosely over the top of the chicken, tucking any dangling edges into the sides of the pot then on with the lid and into a preheated oven for 60 minutes 

6. Remove the pot from the oven along with the lid and parchment (careful of the steam), baste the chicken with the juices from the pot and place back into the oven at 200 Fan for 30-40 minutes OR until the chicken is golden or the juices run clear when a knife is inserted to the thicker part of the thigh.

7. Cover the chicken and leave to rest for 10 minutes before serving.

8. The pot chicken is best served carved and placed in bowls along with the vegetables and bunches of parsley. Finish by spooning over a generous portion of the cooking liquid into each bowl with a quick squeeze of lemon, a few drops of olive oil and pinch of sea salt. Serve with rustic bread.

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