Family roast chicken with poached vegetables

Prep: 15 mins

Cook: 110 mins

Roasting a chicken is a family favourite and while providing a delicious meal then, goes onto make soups and sandwich leftovers.

Butter, for greasing

1.6kg chicken

Lemon, halved

2 cloves, garlic peeled, plus 2 more for later use

1kg roasting potatoes, quartered

100ml white wine

100ml chicken stock

2 stems rosemary, broken into sprigs

6 bay leaves

1 lemon, cut into wedges

Preheat the oven to 180°C / 350°F / Gas mark 4.

Line a roasting tin with greaseproof paper or kitchen foil and set aside.

Smear some of the butter over the skin of the chicken and place the lemon halves into the cavity of the chicken along with the garlic.

Place the chicken in the roasting tin and arrange the potatoes around it.

Halve 2 garlic cloves and add with the potatoes.

Pour the white wine and the stock over the potatoes, then cover with foil and place in the oven.

Cook for 1 hour then remove the foil and give the potatoes a stir.

Add the herbs then cook uncovered until the chicken skin is crisp and the bird has been cooked through, about 30 minutes more.

When the thigh has been pierced and the juices run clear, the bird is done.

Keep the potatoes warm. Serve with any pan juices.

Serves
4

Preparation Time
15 minutes

Cooking Time
110 minutes

Main ingredients
Alcohol, Chicken, Vegetables, Stock/Broth

Recipe Type
Budget, Family Dinners

Level of Difficulty
Moderately Easy

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