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Photo of Pot-roast chicken and vegetables by WW

Pot-roast chicken and vegetables

7
Points®
Total Time
1 hr 20 min
Prep
20 min
Cook
1 hr
Serves
4
Difficulty
Moderate
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.

Notes

To remove skin from chicken, dip your fingers in a little salt for added grip and peel off. Remember to discard the salt and wash your hands and chopping board well in hot soapy water to remove any bacteria, or ask your butcher to remove the skin for you. For added veggies, spread halved baby (chat) potatoes over a separate baking tray, lightly spray with oil and bake in oven with chicken until golden and tender. Serve with steamed broccoli florets on the side.

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