Classic pot roast chicken

Classic pot roast chicken

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Pot roasting your chicken results in a delicious, unrivalled flavour and tenderness! It is a simple and hearty way to prepare chicken!

  • Recipe serves4-6
  • Preparation time20 minutes
  • Cooking time105 minutes


  • 30ml olive oil
  • 1.5kg whole chicken, cleaned
  • 1 onion, sliced
  • 2 cloves crushed garlic
  • 2 carrots, peeled and sliced
  • Juice of 1 lemon
  • 5ml Robertsons Rosemary
  • 1 KNORR Chicken Stock Pot
  • 250ml water
  • 500g baby potatoes
  • Robertsons Atlantic Sea Salt


  • Pat the whole chicken with paper towel to dry and remove excess moisture
  • Heat olive oil in a large, heavy based pot then place the whole chicken into the pot and brown the skin well on all sides, turning it over until the skin is a good golden brown colour
  • Remove the chicken from the pot and set aside
  • Place the sliced onions into the pot and fry until golden brown then add the carrots and garlic and fry for 5 minutes, stirring occasionally
  • Return the chicken to the pot, breast side up on top of the vegetables
  • Squeeze the lemon juice over the chicken and sprinkle with rosemary
  • Add the KNORR Chicken Stock Pot together with the water and arrange the baby potatoes around the edge of the pot
  • Sprinkle a pinch of whole salt crystals on top of the chicken
  • Cover the pot tightly with a lid or thick tin foil and allow to cook for 1 ½ hours or until the chicken is cooked through and the vegetables are tender
  • You can turn the chicken over half-way through cooking
  • Remove the chicken from the pot once cooked and allow to rest for a few minutes before carving
  • Serve with roast butternut, green beans and rice