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Pot Roasted Chicken with Thyme & Lemon
Prep Time
10 Minutes
Cook Time
2 Hour 15 Minutes
Ingredients
8
Servings
4
Slowly cooked in a pot, the succulent roasted chicken is infused with the subtle, dry aroma of thyme. Our Thyme is harvested young and tender to give you a warm and subtle flavour. Drizzle in olive oil, and season with salt, and pepper for a delectable crunchy skin. A healthy, homely meal, ideal for a cool spring evening.
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
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