Pot Roast Chicken D V O Food

CHICKEN POT ROAST

Steps:

• Preheat the oven to 400°, and prepare a large Dutch oven or oven-safe pot.
• Add the quartered potatoes, carrots, parsnips, fennel, onion and garlic to a large bowl, drizzle with a good splash of olive oil, and sprinkle with a couple of good pinches of salt and pepper, and about half of the Herbes de Provence; toss to coat, and scatter on the bottom of the pot.
• Next, pour the chicken stock/broth and the wine over the veggies.
• Place the chicken in front of you on a work surface, and drizzle it with about 2 tablespoons of olive oil, rubbing it into the skin; next, season all sides of the bird and the cavity with a total of about 2-3 teaspoons of the sea salt and about 1 teaspoon of black pepper (you need to season this much meat quite liberally), then sprinkle over the rest of the Herbes de Provence.
• Tuck the wing tips behind the chicken, and simply tie the legs together with some kitchen twine to help keep the chicken more "together" as it roasts; then, insert a digital thermometer into the thickest part of the breast horizontally, taking care not to touch the bone.
• Place the chicken, breast-side up, on top of the vegetables, and place the pot into the oven (uncovered), and roast until the temperature registers 165° (roughly 1 ½ hours, depending on the size of your chicken).
• Once roasted, using tongs or two spoons, carefully tip the chicken forward so that any accumulated juices run out of the cavity and onto the veggies, then allow the chicken to rest for about 15-20 minutes.
• Once rested, sprinkle the herbs over top and serve, cutting slices of chicken and enjoying spoonfuls of veggies in sauce alongside. (I'll usually lift the chicken out of the pot and set it on a board for a moment, and give the veggies a little stir to incorporate them with the juices; then, I return the chicken back on top of the veggies and serve.)

SPRING ONE-POT ROAST CHICKEN

Steps:

• Heat the oven to 200C/180C fan/gas 6. Remove any string from the chicken and sit in a large roasting tin or a baking dish, with plenty of space around it.
• Mash 2 tbsp of the mascarpone with the lemon zest, 1 tbsp of the tarragon and some seasoning. Slip your hand beneath the chicken skin to pull it away from the meat, then spread the mixture beneath the skin in a thin layer. Spoon another 3 tbsp mascarpone into the cavity of the chicken, to melt in with the roasting juices and enrich the sauce later on. Rub 2 tbsp olive oil into the skin, season well with sea salt, then loosely tie the legs together with butcher's string. Roast for 20 mins.
• Aarrange the potatoes and the garlic around the chicken, drizzle over another 1 tbsp oil and cook for another 30 mins.
• Toss the radishes and whole spring onions into the dish, in and around the potatoes, coating everything in the fat, then roast for another 25 mins. The potatoes and radishes will be golden and tender, and the chicken should be cooked through. Remove the chicken from the tin, cover loosely with foil and leave to rest.
• Pour off or spoon away the excess oil from the tin. Stir the remaining mascarpone (about 150g) with the stock in a jug until lump-free, then pour into the tin and bubble on the hob for few minutes, stirring to coat the potatoes and veg. Squeeze over some lemon juice and season.
• Stir in the peas, spring greens and most of the remaining tarragon, and bubble for a few more minutes until bright green. Sit the chicken back in the middle of the tin to serve and scatter over the reserved tarragon.

ONE-POT SPICED ROAST CHICKEN

Steps:

• Heat the oven to 200C/180C fan/ gas 6. If you're making the spice mix, combine all the ingredients and set aside. For the sauce, tip the onion, garlic, chilli and ginger into a food processor and blitz until smooth. Heat the oil and ghee or butter in a large frying pan over a medium heat and fry the spiced onion purée with a pinch of salt for 12 mins. Add 2 tbsp of the spice mix, turn up the heat to high and cook for 1 min. Tip in the tomatoes, sugar and 250ml water. Bring to a simmer. Season well with salt and turn off the heat.
• To prepare the chicken, put the remaining spice mix in a bowl with 1 tsp sea salt and the ghee or butter, and mash together. Push two-thirds of the spiced butter beneath the skin of the chicken breasts, then rub the rest over the outside of the breasts and legs. Season the chicken skin with 1 tsp sea salt and tie the legs together. Sit the chicken in a 28-30cm pan, shallow casserole or roasting tin and pour the sauce around the bird. Cover the chicken with foil and roast for 40 mins, then remove the foil and roast for another 30-40 mins, or until cooked through (when you cut into one of the legs, the juices should run clear). Stir the double cream into the sauce. Taste for seasoning and leave to rest, uncovered, for 10 mins.
• Make the chutney by blitzing all the ingredients together in a food processor until coarse. Season to taste.
• Top the chicken with some extra sliced chillies and coriander leaves, then serve with the chutney, pilau rice and naan, if you like.

POT-ROAST CHICKEN WITH STOCK

Steps:

• Heat oven to 170C/150C fan/gas 5. Heat the oil in a large flameproof casserole dish and brown the chicken well on all sides, then sit it breast-side up. Pack in the onions, thyme, garlic and peppercorns, pour over the wine and stock, and bring to the boil. Pop on the lid and transfer to the oven for 2 hrs.
• Remove and rest for 20 mins. Carefully lift the chicken onto a chopping board and carve as much as you need. Serve the carved chicken in a shallow bowl with the onions and some of the stock poured over. Serve with some usual Sunday veg and roast potatoes.
• Strain the leftover stock into a bowl and strip the carcass of all the chicken. Chill both for up to three days or freeze for up to a month to use for other recipes like our one-pot chicken noodle soup.

POT ROAST CHICKEN D-V-O

Steps:

• Heat oven to 400ºF.
• In an oven-proof Dutch oven or roasting pan, heat the oil and sauté onions, celery, carrots, rosemary, thyme, parsley, sage, oregano, pepper and salt over medium heat for 5-8 minutes.
• Remove vegetables with a slotted spoon and set aside, leaving drippings in the pot.
• Rinse chicken in cold water and pat dry with paper towels.
• Place in pot and brown on all sides.
• Place chicken on its back in the pot.
• Dump in the sautéed vegetables and herbs.
• Add the washed potatoes and pour chicken broth over all.
• Cover the Dutch oven.
• Bake for 1-1/2 hours.
• Remove tender chicken to a platter and cut into serving pieces.
• Place vegetables and herbs around the platter.
• Cover to keep warm.
• Whisk flour into the water until smooth.
• Stir into the drippings in the Dutch oven.
• Cook over medium heat, stirring constantly, until boils and thickens into gravy. Strain, if desired, to remove lumps.
• Serve over chicken and vegetables.