Pot-roast chicken and vegetables
Whole raw skinless chicken
700 g, (buy 1.4kg)
1 medium, chopped
200 g, (button), quartered
10 individual, (1 bunch), trimmed
2 tbs, (6 fresh lemon thyme sprigs)
Light cooking cream
¼ cup(s), (60ml)
Fresh flat-leaf parsley
2 tbs, chopped
- Preheat oven to 180°C. Heat oil in a flameproof baking dish over high heat. Cook chicken, turning, for 10 minutes or until browned.
- Place chicken, breast-side up, in dish. Arrange onion, mushrooms and carrots around chicken and sprinkle with lemon thyme.
- Bake, covered, for 1 hour 15 minutes or until chicken is cooked through and vegetables are tender. Drizzle cream over vegetables and serve sprinkled with extra lemon thyme