I love a good one-pot wonder as my regualar readers would know – because, let’s face it, no one likes washing up. This chicken dish is a one-pot wonder hit and it is really simple to prepare – so it can be completed with kiddlets inbetween your legs whilst you work at the bench promising that storytime will commence shortly!

I find something so comforting about roasting a whole chicken! 

It’s great for dinner and then you can make fantastic chicken sandwiches the next day and use the chicken bones for a hearty stock – waste not, want not. A whole chicken can go a long way especially if you are cooking on a budget.

CHICKEN AND VEGETABLE POT ROAST

1.5kg organic chicken

1 1/2 tablespoons of butter

4 slices of prosciutto

2 onions, cut into eighths

2 large carrots, peeled and cut into chunks

1 celery stalk, cut into 2 cm lengths

1 turnip, peeled and cut into chunks

2 parsnips, peeled and cut into chunks

2 leeks, rinsed and cut into 2cm lengths

3 all-purpose potatoes, peeled and cut into chunks

1 sprig of rosemary

250ml dry white white

250ml chicken stock

sea salt and black pepper

Preheat the oven to 180 degrees. Place the chicken in a casserole dish, rub with butter and then top with the proscuitto slices. Arrange the vegestables around the chicken, then pour over the white wine and stock. Top with the rosemary leaves before seasoning well and baking for 1 hour with the lid on.

Remove the dish from the oven and gently move the vegetables around. With a large spoon, pour some of the juices over the chicken and then return to the oven without the lid for another hour.

Remove the chicken and place on a serving plate, along with the vegetables and the cooking liquid as a delicious sauce.