Classic Pot Roast Chicken

Name: Classic Pot Roast Chicken
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Yield: 1
Cuisine: South African
Ingredients: 30 ml olive oil; 1.5 kg chicken, whole and cleaned; 1 onion, sliced; 2 cloves garlic, crushed; 2 carrots, peeled and sliced; juice of lemon; 5 ml Robertsons rosemary; 1 Knorr chicken stock pot; 250 ml water; 500 g baby potatoes; Robertsons Atlantic sea salt

1 People
125 min.
easy

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

Ingredients

30 ml olive oil
1.5 kg chicken, whole and cleaned
1 onion, sliced
2 cloves garlic, crushed
2 carrots, peeled and sliced
juice of lemon
5 ml Robertsons rosemary
1 Knorr chicken stock pot
250 ml water
500 g baby potatoes
Robertsons Atlantic sea salt

Cooking Method

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 onion, sliceds 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 Robertsons 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