Pot roast chicken with garlic veg

This all-in-one recipe is fragrant with garlic, and the chicken and veg also flavour the delicious, cloudy broth which can be spooned over your plate at the end.

Ingredients

Serves: 6
Ready in: 2 hr 15 mins

• 2 tbsp olive oil
• 1.9-2.2kg Co-op whole British chicken
• 1 lemon, halved
• 2 onions, cut into wedges
• 10 garlic cloves, peeled
• 2 sticks of celery, roughly chopped
• 2 large carrots, chopped into chunky slices
• 2 parsnips, quartered
• 3 white potatoes, cut into large chunks
• ½ tsp dried thyme
• 2 bay leaves
• 200ml white wine
• 500ml chicken stock
• Savoy cabbage or other greens, to serve
• Mustard, to serve

Method

1. Preheat the oven to 180°C/160°C fan/gas 4. Heat the oil in a very large casserole dish, then brown the whole chicken on all sides. Remove, put the lemon halves into the cavity of the bird, and set aside.
2. Add the onion and garlic to the oil in the casserole pot and cook gently for a few minutes until starting to soften, then add the rest of the vegetables and cook for a minute. Add the dried thyme and stir.
3. Return the chicken to the pot, nestling it in the middle of the veg. Poke the bay leaves into the vegetables and pour in the wine and stock. Season.
4. Bring to a simmer, then cover with a lid and put into the oven. Cook for 1½ hours or until the chicken is cooked through and its juices run clear, and the veg is tender.
5. Take the chicken out and rest on a board, covered under foil, for 15 mins.
6. Boil or steam the cabbage or greens. Carve the chicken and serve the warm vegetables and meat with the greens and the juices from the pot spooned over the top. Add a spoonful of mustard, if liked.