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