Pot-roast chicken and vegetables
Whole raw skinless chicken
700 g, (buy 1.4kg)
1 medium, chopped
200 g, button variety, quartered
10 individual, (1 bunch), trimmed, halved
2 tbs, (6 fresh lemon thyme sprigs)
Fresh flat-leaf parsley
2 tbs, chopped
Light cooking cream
¼ cup(s), (60ml)
- 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.
- Turn chicken, breast-side up. Arrange onion, mushrooms and carrots around chicken and sprinkle with thyme.
- 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.