Gemma bought a big orange casserole dish the other day, and I have been rediscovering the joys of pot-roast chicken with vegetables.
1 whole chicken
- Set the oven to 190oC. Peel and roughly chop the vegetables, and put them in the casserole dish. Drizzle with olive oil, add salt and pepper, and a couple of bay leaves.
- Finely chop a couple of cloves of garlic, mix with plenty of butter, some mustard, and some salt and pepper, and smear generously over the chicken.
- Place the chicken on top of the vegetables, add a little water, put the lid on and roast for about 2 hours.