Pot Roasted Chicken with Thyme & Lemon
Ingredients
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2 carrots, peeled and sliced
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3 small onions, halved
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200 gram (7 ounce) cherry tomatoes
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1.6 kilogram whole chicken
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150 millilitre (5 fluid ounce) chicken stock
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2 teaspoon Dried Thyme
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2 lemons, halved
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Schwartz Sea Salt and Black Pepper to season
Key Products
Instructions
- 1 Pre-heat oven to 180°C, 350°F, Gas Mark 4.
- 2 Place the carrots, onions and cherry tomatoes into a large casserole dish. Sit the chicken on top and pour over the stock. Sprinkle over the Thyme and season well.
- 3 Cover with a lid and cook for 1 hour 25 minutes, basting occasionally with the pan juices. Remove the lid, add the lemon and cook for a further 20 minutes to brown.
- 4