Pot Roast Chicken

A stalwart of British cooking, the roast dinner is a tradition that will never die.

(Serves 4-6)



1 tbsp oil

1 tbsp butter

12 shallots, peeled (or 6 echalion shallots, peeled and halved)

1 celeriac, cut into rough 4cm chunks

2 carrots, cut into chunks

1 large lemon

1 small garlic bulb, separated into cloves and peeled

1 Omega 3 whole chicken

1 pack of Waitrose Cooks’ Ingredients chicken stock

1 sachet of Waitrose Cooks’ Ingredients bouquet garnish



1. In a large deep casserole dish heat 1 tbsp of oil and 1 tbsp of butter. When hot add the shallots, celeriac and carrots and cook until starting to brown for about 5 minutes.

2. Squeeze the juice from the lemon and set aside.

3. Put the squeezed-out lemon and half the garlic cloves in the cavity of the chicken.

4. Push the vegetables to the side of the casserole dish to make a space for the chicken.

5. Add the chicken stock, lemon juice and rest of the garlic.

6. Place in a preheated oven 180C fan/gas mark 4 and cook with the lid on (or foil) for 25 minutes.

7. Remove the lid and cook for a further 25 minutes to brown the chicken (make sure the juices have run clear or a probe inserted into the thickest parts reads over 75C). 

8. Remove the chicken and the vegetables and arrange on a platter. Cover with foil and set aside.

9. Strain off the gravy in a sieve and mash the garlic through so a garlicky paste drops into the gravy. Reduce this by a 1/3 and serve with the chicken and vegetables.

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