perfect pot roast chicken

  • 1.5kg chicken
  • 1 head garlic, halved
  • 6 chat (baby) potatoes
  • 12 sprigs lemon thyme
  • ¾ cup (180ml) chicken stock
  • ¼ cup (60ml) dry white wine
  • sea salt and cracked black pepper
  1. Preheat oven to 160°C (320°F). Place chicken breast-side up in a deep-sided pot with a tight-fitting lid. 
  2. Add garlic, potatoes, thyme, stock and wine. Sprinkle with salt and pepper and cover with the lid. Bake for 1 hour, then remove the lid and bake for a further 15 minutes or until chicken is golden. 
  3. Carve the chicken and serve with the roasted potatoes, garlic and some of the pan juices. Serves 2 with leftover chicken

Photography: Con Poulos 

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