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#WFD – Chicken and Vegetable Pot Roast
Cover the chicken with a lid and cook at 180°C for about one hour.
POLOKWANE – Ah, the classic roast chicken. It’s everyone’s Sunday favourite.
What’s for Dinner makes things easy for you with this recipe by placing everything in one dish.
Ingredients
- 1.5kg whole chicken
- 25ml margarine
- 30ml Robertsons Masterblends for Roasts Rustic Garlic and Herb
- 2 onions, quartered
- 2 Large Carrots, peeled and cut into chunks
- 1 celery stalks, sliced
- 2 leeks, sliced
- 3 potatoes, peeled and quartered
- 1 x KNORR Chicken Stock Pot
- 500ml boiling water
Method
- Place the chicken into a three-litre casserole dish.
- Rub the margarine and Robertsons Master Blend for Roasts Rustic Garlic & Herb into the chicken.
- Place the vegetables around the chicken.
- Dissolve the stock pot in the boiling water and pour over the top.
- Cover the chicken with a lid and cook at 180°C for about one hour, or until the chicken is cooked and the vegetables are tender.
