POLOKWANE – Sunday lunch is a time for family, a time for a delicious meal and a time to bring out the big guns.
A scrumptious roast is usually on the menu whether it be lamb, beef or even chicken. Pair it with delicious vegetables and the right people and your meal can be taken to the next level.
A roast takes some time to prepare but it is definitely worth it in the end and thanks to What’s for Dinner, a step by step recipe will help you make sure the meal is perfect.
This classic pot roast chicken relies on a lot of prep and takes a while to cook but there is satisfaction guaranteed when it lands on your plate.
Ingredients
- 30ml olive oil
- 1.5kg chicken, whole and cleaned
- 1 x onion, sliced
- 2 x cloves garlic, crushed
- 2 x carrots, peeled and sliced
- juice of 1 lemon
- 5ml Robertsons Rosemary
- 1 x KNORR Chicken Stock Pot
- 250ml water
- 500g baby potatoes
- 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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