Succulent Pot-Roast Chicken
Succulent Pot-Roast Chicken



  • 2 tbsp olive oil
  • 2.5kg chicken
  • 4 onions, cut into wedges
  • ½ bunch of thyme
  • 3 cloves of garlic
  • 6 peppercorns
  • 1.5 litres chicken stock
  • Preheat the oven to 170C. Heat the oil in a large lidded casserole, and brown the chicken all over. Pack the onions, garlic, thyme, and peppercorns around the bird, and pour in the stock. Bring to the boil, then pop on the lid and transfer to the oven to roast for 2 hours.
  • Remove from the oven and leave to rest for 20 mins. Carefully move the chicken onto a chopping board to carve, then serve with the onions and stock poured over alongside your favourite vegetables.
2hrs 10 mins
4 serving

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