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Photo of Pot-roast chicken and vegetables by WW

Pot-roast chicken and vegetables

5
5
5
SmartPoints® value per serving
Total Time
1 hr 45 min
Prep
20 min
Cook
1 hr 25 min
Serves
4
Difficulty
Moderate
The ultimate ‘she’ll be right’ dish. Just brown the chicken then throw everything in the pot to cook in its own juices – simple and succulent.

Ingredients

Olive oil

1 tbs

Whole raw skinless chicken

630 g, (Buy 1.4kg)

Brown onion

1 medium, chopped

Mushrooms

200 g, (button), quartered

Baby carrot

10 individual, (1 bunch)

Fresh thyme

2 tbs, (6 fresh lemon thyme sprigs)

Extra light cooking cream

¼ cup(s), (60ml)

Fresh flat-leaf parsley

2 tbs, chopped

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Heat oil in a flameproof baking dish over high heat. Cook chicken, turning, for 10 minutes or until browned.
  2. Place chicken, breast-side up, in dish. Arrange onion, mushrooms and carrots around chicken and sprinkle with lemon thyme.
  3. 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

Notes

SERVING SUGGESTION: Steamed broccoli, plus baked baby (chat) potatoes (halved, lightly sprayed with oil).

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