Phil Vickery’s pot-roast chicken recipe

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  • Gluten-free
serves: 4 - 6
Prep: 20 min
Cooking: 1 hr 20 min

Phil Vickery’s pot-roast chicken, featuring onions, shallots, white wine, garlic, fresh thyme and butter is a real treat.

Easily made as pot roast chicken dish and served with mash and sweet baby onions braised in vinegar, it’s a real treat of an evening meal. And if you’re gluten intolerant, this is a great choice as this recipe is completely gluten-free too.

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  • 1 x 1.25kg fresh chicken
  • 1 large lemon, halved
  • 600g baby onions or shallots, peeled but with the root left on
  • 1 small bunch fresh thyme
  • 125ml dry white wine
  • 1 x 10g glutenfree chicken stock cube
  • 3tbsp balsamic vinegar
  • 2tsp caster sugar
  • 100g unsalted butter, cubed
  • 2tbsp cornflour
  • 4tbsp water
  • Salt and freshly ground black pepper
  • Mashed potato, to serve


  • Preheat the oven to 180°C (350°F, gas mark 4). Put the lemon halves inside the chicken. Place the chicken in a large flameproof casserole dish.

  • Place the onions around the bird, along with the thyme, wine, crumbled stock cube, vinegar, sugar, butter and seasoning.

  • Place the dish over a low heat and bring to a simmer. Once the liquid starts to bubble place the lid on top and pop into the oven for 1 hr.

  • Once cooked, remove the chicken and thyme stalks from the pan.

  • Gently cook down the onions and stock for 10 mins on the hob or until it forms a gravy-like consistency.

  • Mix the cornflour and water together in a cup to form a smooth paste. Stir the paste into the simmering mixture, stirring all the time and the juices will thicken nicely.

  • Serve the chicken whole or jointed on a large plate with the onion stew alongside.

Top tip for making Phil Vickery’s pot-roast chicken

Phil says: 'Pot roasting means part roasting and part braising - the meat is slowly cooked in a covered dish. I like to roast chicken with a little wine and plenty of big flavours such as lemon and thyme.'

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(62 ratings)
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