Monday, March 25, 2013

Pot roast chicken

Gemma bought a big orange casserole dish the other day, and I have been rediscovering the joys of pot-roast chicken with vegetables.



Ingredients
1 whole chicken
potatoes
carrots
onions
olive oil
bay leaves
garlic
butter
English mustard
salt
pepper
water

Method

  1. 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.
  2. 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.
  3. Place the chicken on top of the vegetables, add a little water, put the lid on and roast for about 2 hours.


No comments: