Name: Creamy lemon and thyme chicken pot roast
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 4
Ingredients: 1.6kg whole chicken; 1 small lemon, halved, plus 1 extra, halved; 12 lemon thyme sprigs, plus extra, to serve; 3 cloves garlic, peeled; 2 Tbsp extra virgin olive oil; Sea-salt flakes and freshly ground black pepper, to season; 1 1/2 cups chicken stock; 2 tsp mustard powder; 1 Tbsp garlic powder; 1kg chat potatoes, halved; 1/2 cup pure cream; 1 tsp smoked paprika; 1 bunch broccolini, roughly chopped; 1/4 cup packed flat-leaf parsley, finely chopped

Reinvent the classic Sunday night roast chook into a succulent sensation. The best part is, it’s a pot roast, and only needs a singular pot!

Cook your spuds and broccolini in with the chicken and stock mixture for the perfect homely dinner.

Ingredients

1.6kg whole chicken

1 small lemon, halved, plus 1 extra, halved

12 lemon thyme sprigs, plus extra, to serve

3 cloves garlic, peeled

2 Tbsp extra virgin olive oil

Sea-salt flakes and freshly ground black pepper, to season

1 1/2 cups chicken stock

2 tsp mustard powder

1 Tbsp garlic powder

1kg chat potatoes, halved

1/2 cup pure cream

1 tsp smoked paprika

1 bunch broccolini, roughly chopped

1/4 cup packed flat-leaf parsley, finely chopped

Method

Preheat oven to 220°C/200°C fan-forced. Put the 2 lemon halves, 6 of the thyme sprigs and garlic into the cavity of the chicken. Tie legs with kitchen string. Rub with oil and season. Put in a large, wide Dutch oven or casserole dish.

Whisk stock, mustard and garlic powders together. Pour stock mixture around chicken. Cover with lid and put in oven. Cook for 45 minutes.

Uncover, add potato around the chicken. Pour over cream, arrange extra lemon around chicken and sprinkle chicken with paprika. Cook, uncovered, for a further 45 minutes, or until chicken and potatoes are tender, adding broccolini in final 15 minutes.

Finely chop remaining thyme. Stir through with parsley just before serving. Serve with extra thyme sprigs.

Can I use chicken broth in a pot roast?

You can use chicken broth in a pot roast, and it will add to the warming, rich flavour of your chicken. If placing vegetables within the pot roast as well (like in this recipe) the chicken stock will provide additional flavouring and create a dinner that is well-rounded.

You may also like:

Traditional French pot roast chicken

Char siu and orange chicken pot roast

Chicken, apple and cider skillet pot roast

Jessica Brook