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Photo of Chicken pot roast by WW

Chicken pot roast

Total Time
45 min
10 min
35 min
In the cooler months there’s nothing more comforting than a roast and this one is no exception. Tender chicken pieces cooked with simple, strong flavour, baby potatoes and rainbow carrots, it’s a beautiful dish that tastes just as good.


Whole chicken

720 g, (Buy 1.6kg)


3 clove(s)

Fresh lemon rind

1 tbs, (1 5cm strip)

Fresh tarragon

2 tbs, (4 sprigs)

Salt reduced chicken stock

¾ cup(s), (185ml)


400 g, chat variety, halved

Red onion

1 medium, cut into thin wedges

Baby carrot

240 g, rainbow variety, peeled

Fresh tarragon

2 tbs, to garnish

Oil spray

1 x 3 second spray(s)


  1. Trim excess fat from chicken. Discard neck. Rinse chicken under cold running water. Pat dry inside and out with paper towel. Tuck wings under chicken.
  2. Lightly spray a 6L (24-cup) pressure cooker with oil. Heat to medium-high. Cook chicken, turning occasionally, for 5 minutes or until browned all over. Add garlic, lemon rind, tarragon sprigs and stock. Secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure and cook for 20 minutes.
  3. Release pressure and remove lid. Add potato, onion and carrots and secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure and cook for 10 minutes. Release pressure and remove lid.
  4. Remove and discard skin from chicken. Coarsely shred chicken. Drizzle chicken and vegetables with cooking juices and sprinkle with tarragon.


SERVING SUGGESTION: Steamed silverbeet.