Pot Roast Chicken

Thyme and lemon give off a delicious scent, and this bird smells just as good as it tastes. Serve it on a bed of vegetables, or with the veggies on the side.

Pot Roast Chicken

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    1 tablespoon olive oil 2 teaspoons chopped thyme leaves
    1 large onion, sliced 3 pounds chicken
    3 carrots, sliced 6 fluid ounces cider or chicken stock
    2 courgettes (zucchini), sliced 1 lemon, cut into wedges (for garnish)


    Prep: 1 hour 20 min (80 mins) Total:
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    • 1

      Preheat the oven to 350 degrees F.

    • 2

      Heat the oil in an ovenproof casserole. Add the onion and carrots and fry until softened but not brown. Lay the courgettes on the vegetables, season to taste and sprinkle over the thyme. Season the chicken and place it on top of the vegetables, pushing it well down. Pour the cider or chicken stock over the top.

    • 3

      Cover and cook in a preheated oven for 30 minutes. Baste the chicken and continue cooking for 15 minutes. Remove the lid and cook for 15 minutes more, or until the chicken is tender and golden.

    • 4

      Serve on a warmed dish with the vegetables, garnished with thyme and lemon and with the cooking juices as a sauce.

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