Pot-roast chicken and vegetables
7
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
The ultimate ‘she’ll be right’ dish. Just brown the chicken in the casserole dish, throw in the veggies, then cover to cook in its own juices – simple and succulent.
Ingredients
Olive oil
1 tbs
Whole raw skinless chicken
700 g, (buy 1.4kg)
Brown onion
1 medium, chopped
Mushrooms
200 g, button variety, quartered
Baby carrot
10 individual, (1 bunch), trimmed, halved
Fresh thyme
2 tbs, (6 fresh lemon thyme sprigs)
Fresh flat-leaf parsley
2 tbs, chopped
Light cream
¼ cup(s), (cooking cream), (60ml)
Instructions
1
Preheat oven to 180°C. Heat oil in a large flameproof casserole dish over medium-high heat. Cook chicken, turning, for 5 minutes or until browned.
2
Turn chicken, breast-side up. Arrange onion, mushrooms and carrots around chicken and sprinkle with thyme.
3
Bake, covered for 1 hour, or until chicken is cooked through and vegetables are tender. Remove dish from oven and uncover. Transfer chicken and carrots to a serving plate. Drizzle cream over mushrooms and stir to combine. Serve chicken and carrots garnished with extra thyme and creamy mushrooms on the side.
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