Pot-Roast Chicken
Pot-roast chicken cooks a whole bird on a bed of potatoes, carrots and onions in one covered casserole dish, so the meat comes out tender and the vegetables soak up the juices underneath. A short spell without the lid at the end browns the skin. It feeds four for a Sunday lunch, there is only one dish to wash up, and the pan juices need just a few minutes of simmering to make a simple gravy.
- Total
- 2 h
- Prep
- 15 min
- Cook
- 1 h 30 min
- Serves
- 4
- Per serving
- 610kcal
Seasoning pot-roast chicken
The seasoning is deliberately simple, because the vegetables and thyme in the pot do most of the work. Salt and pepper on the skin, a rub of oil and a few sprigs of thyme are enough. Use only ½ tsp of salt: the stock adds more, and the juices end up on the plate.
For more flavour, push a few thyme leaves and a little softened butter under the skin of the breast, or put half a lemon inside the cavity. Garlic cloves left in their skins soften and go sweet, and you can squeeze the pulp into the gravy.
Choose a casserole dish with a heavy base and a lid that fits tightly. The chicken should sit on top of the vegetables, not in the liquid, so that it roasts and steams rather than boils.
How to prepare pot-roast chicken
Tap a time to start a timer.
- Prepare the vegetables Preheat the oven to 180°C (160°C fan), gas 4. Put the potatoes, carrots and onions in the casserole dish with the garlic and half the thyme, and spread them out in an even layer.
- Season the chicken Pat the chicken dry with kitchen paper. Rub the oil over the skin and season all over with the salt and pepper. Sit the bird, breast up, on top of the vegetables and tuck the rest of the thyme around it.
- Add the stock and cover Pour the hot stock around the vegetables, not over the chicken, so the skin stays dry. Put the lid on tightly and roast for .
- Brown the skin Take off the lid and roast for another , until the skin is golden and a thermometer pushed into the thickest part of the thigh reads 75°C. The juices should run clear when you pierce the meat.
- Rest Lift the chicken onto a board, cover with foil and rest for , with the lid back on the vegetables to keep them warm. Meanwhile, pour the juices into a small pan, skim off the fat and simmer for to make a light gravy.
- Carve and serve Carve the chicken and serve it with the vegetables and gravy.
What to serve with pot-roast chicken
Everything is already in the pot, so green beans or buttered cabbage are all you need on the side, plus the gravy. The carcass can be simmered for stock the next day, which makes a good base for chicken noodle soup. For a traybake take on the same flavours, try chicken bake with vegetables.
Common problems and fixes for Pot-Roast Chicken
- The skin is pale and soft.
- Steam under the lid keeps the skin from crisping. Pat the bird very dry before oiling, and if it is still pale after the lid comes off, turn the oven up to 200°C (180°C fan), gas 6 for the last 10 minutes.
- The vegetables are mushy at the bottom or still firm.
- The pieces were different sizes. Cut everything to about 4cm. If the vegetables need longer when the chicken comes out, return the dish to the oven uncovered while the bird rests.
- The juices are greasy and thin.
- Chicken fat floats on top. Spoon it off with a ladle, then boil the juices for a few minutes in a small pan until they reduce and taste rich.
Frequently asked questions about Pot-Roast Chicken
How long does it take to cook a pot-roast chicken?
90 minutes for a 1.5kg bird at 180°C (160°C fan), gas 4: 65 minutes covered, then 25 minutes uncovered. Add 15–20 minutes for each extra 500g, and always check for 75°C in the thigh.
Do I need to brown the chicken first?
No. The last 25 minutes without the lid colour the skin. If your dish can go on the hob, browning the bird for 5–6 minutes before roasting gives a deeper colour.
Which other vegetables can I add?
Parsnips and swede, cut to the same size as the potatoes, go in at the start. Leeks soften quickly, so add them for the last 30 minutes.
How long do leftovers keep?
Up to 2 days in the fridge once cooled and covered. Reheat the chicken and vegetables until steaming hot all the way through, and do so only once.
How did you like the recipe?
4.8 / 5 · 56 ratings
