KitchenCraft One Pot Roast Chicken
November 19, 2021
One Pot Roast Chicken with Potato, Fennel and Sun Dried Tomato
They say roast chicken is good for the soul, we think one pot cooking is to!
Ingredients
120ml Balsamic vinegar
250ml Chicken Stock
50g Brown sugar
2 tbsp Fresh rosemary
1 Bulb garlic cut horizontally whole into 2 pieces
1 1.5kg Whole chicken
1 fennel bulb
1 Medium white onion
90g Sun dried tomatoes
1kg Potatoes
Salt and pepper
2 tbsp Olive oil
Here’s how
Pour the vinegar, sugar and chicken stock into the bottom of a large oven proof casserole dish.
Put the rosemary and garlic into the pan, then place the chicken breast side down into the bottom of the pan.
Chop the fennel and onion into 6 equal pieces and add to the pan with the sun dried tomatoes left whole.
Cut the potatoes into halves or into thirds if they are big and add to the pan.
Finally drizzle over a little olive oil and season with salt and pepper.
Place in a pre-heated oven with the lid on at 200c for 55 minutes.
After the 55 minutes, remove the lid, turn the chicken over, return to the oven cook for a further 20 minutes without the lid.
Once the potatoes have crisped up and the chicken has caramelised, remove from the oven.
Using a pair of tongs lift the chicken out and put on a chopping board to rest.
Meanwhile put the pan on the hob and boil the juices, this will allow the sauce to reduce a little and turn it from juices to a gravy.
Serve all together in the middle of the table for your family to enjoy and only one pan to wash !!!!!
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