POLOKWANE – Sunday’s are for delicious roasts and what’s better than a well roasted chicken?
What’s for Dinner says pot roasting your chicken results in a delicious, unrivalled flavour and tenderness making it a simple and hearty way to prepare chicken.
Ingredients
- Robertsons Atlantic Sea Salt
Method
- Pat the whole chicken with paper towel to dry and remove excess moisture
- Heat olive oil in a large, heavy based pot then place the whole chicken into the pot and brown the skin well on all sides, turning it over until the skin is a good golden brown colour
- Remove the chicken from the pot and set aside
- Place the onion, sliceds into the pot and fry until golden brown then add the carrots and garlic and fry for 5 minutes, stirring occasionally
- Return the chicken to the pot, breast side up on top of the vegetables
- Squeeze the lemon juice over the chicken and sprinkle with rosemary
- Add the KNORR Chicken Stock Pot together with the water and arrange the baby potatoes around the edge of the pot
- Sprinkle a pinch of whole salt crystals on top of the chicken
- Cover the pot tightly with a lid or thick tin foil and allow to cook for 1 ½ hours or until the chicken is cooked through and the vegetables are tender
- You can turn the chicken over half-way through cooking
- Remove the chicken from the pot once cooked and allow to rest for a few minutes before carving
- Serve with roast butternut, green beans and rice
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