Phil Vickery’s pot-roast chicken Recipe

(56 ratings)
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  • Gluten-free

serves:

4 - 6

Cost:

not

Prep:

20 min

Cooking:

1 hr 20 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Serve this tender pot-roast chicken dish with mash and sweet baby onions braised in vinegar. And the dinner is completely gluten-free too.

Ingredients

  • 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

Method

  • 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.

More Recipe Ideas

Top Tip

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.'