It’s definitely that time of year now, when I need warming comfort food to make me feel good about this miserable weather! I love autumn but those grey days when all that happens is drizzle, yeah, that’s not my kinda weather 😉 This pot roast chicken is always the first recipe I turn to when the weather turns. It really brightens up a dull grey day, not to mention the smells that waft through the house, it’s the kind of food that makes me want to cosy up and hibernate, the Danes call it Hygge, and I think I may have Danish ancestry as this to me is the perfect way to spend a grey day.
Pot roasts are my favorite way to cook this time of the year, they are a simple dish that you pop in the oven and off you go for an hour or so, relax and read a good book, come back and it’s all done, in one pot, no need for extras, you just bring it to table and you’re done. Perfect for an easy relaxed sunday lunch, a great alternative to roast chicken and healthier too. I like to pile in the vegetables here, make sure and keep those vegetables nice and chunky when you cut and they won’t disintegrate, oh and that sauce, well it has all the goodness in it so don’t forget to add it to your plate.
Serves : 4
Time : 20 mins prep, 1 1/2 hours cooking
You will need: 1 large casserole dish with a lid (dutch oven)
1 Free Range Chicken ( 1.5kg )
2 Small Onions (200g) sliced
2 Sticks of Celery, sliced
2oog Parsnips, sliced
200g Carrots, sliced
225g Sweet Potato, cut into large pieces
180g Butternut Squash, cit into large pieces
4 or 5 Stalks of Rosemary
Small Handful of Thyme
2 Dried Bay Leaf
I Bulb of garlic, cut in half, width ways
500g Vegetable Stock
1 Tbs Rapeseed Oil
Black Pepper, freshly ground
- Pre heat the oven to 180 degrees C
- Put one half of the garlic bulb into the chicken cavity with half the rosemary.
- In a large casserole dish (dutch oven) cover the bottom with the onions and celery, place the chicken on top, add the vegetables, garlic and herbs. Rub the oil over the chicken, then add a little sea salt and black pepper. Pour the stock over the chicken and vegetables. Put the lid on and pop it in the oven for 1 and half hours.
Note: I use a low sodium vegetable bouillon to make the stock, you can use chicken stock too. You can make you own chicken stock from the leftovers also. This is great the next day too or turned into a soup.