Chicken Pot Roast with Rosemary
Posted October 26, 2023 by: Admin
Imagine the savory aroma of a perfectly roasted chicken, infused with the earthy fragrance of rosemary, and surrounded by a medley of vibrant vegetables. It’s a culinary delight that tantalizes the senses and sets the stage for a memorable meal. In this recipe for “Chicken Pot Roast with Rosemary,” we’ll walk you through the steps to create this mouthwatering dish that’s as impressive as it is delicious.
Whether you’re an experienced home chef or a novice in the kitchen, this recipe is your ticket to a flavorful, heartwarming dinner that will have your family and friends asking for seconds. So, roll up your sleeves and get ready to embark on a culinary adventure that will leave you craving the incredible combination of juicy chicken, fragrant rosemary, and tender vegetables.
Prepare the chicken
- Salt and freshly ground pepper to taste
- A few sprigs fresh rosemary
- 1 lemon, sliced thinly into rounds
- 1 tablespoon (15g) butter mixed with finely chopped rosemary and seasoned with salt and pepper
- 1-2 tablespoons olive oil
- ½ teaspoon hot paprika
Other Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 stalk leek washed and sliced into thin rounds
- 1 medium red onion, peeled, halved and sliced into 16 pieces
- 1 head clove garlic separated but not peeled
- ½-1 teaspoon chilli flakes
- Salt and freshly ground pepper to taste
- 1 cup hot stock
- ½ cup dry white wine
- 1 kg (2 Ib) mixed vegetables cut into 3-inch large chunks
Instructions
- Preheat the oven to 350ºF (180ºC) ten minutes before using. You will need a large oven-proof pot or Dutch oven to cook the chicken.
- Prepare the chicken. Wash the chicken inside out and dry with paper towels. Season the bird cavity with salt and freshly ground pepper and place 2 sprigs of rosemary and half the sliced lemon. Lift off the skin around the breast area and shove in a small knob of rosemary-flavored butter on either side. Spread it by pressing with your fingers. Liberally drizzle or brush olive oil over breast and thighs. Sprinkle salt, pepper, and hot paprika over the top and massage with your hands. Set aside.
- Heat the butter and olive oil in a Dutch oven or oven-proof casserole and add the leek, onion, garlic cloves, chili flakes, and some salt and pepper to taste and cook for five minutes over medium-high heat. Remove from the heat and add the stock and wine and stir to combine. Stir in the vegetables and the rest of the lemon. Then create space in the middle and place the chicken, breast side up. Arrange the vegetables around it, cover with the lid, and roast in the preheated oven for 1½ hours.
- Increase the heat to 400ºF (200ºC), remove the lid, baste the chicken, and return the chicken for another 30-45 minutes or until the chicken is fully cooked and browned on top. (Mine took 45 minutes).
- Let the chicken rest, then transfer the chicken and vegetables to a warmed serving dish. Skim off the fat and reduce the sauce on the stovetop over high heat and then pour it into a gravy boat. Serve with the chicken.
- Prepare all ingredients in advance.
- Make the rosemary-flavored butter, season the cavity and place the lemon and rosemary inside. Spread the butter under the skin, brush the breast side with olive oil, and season with salt and pepper. Set aside.
- Cook the vegetables and add the stock and wine. Stir in the potatoes and carrots.
- Place the chicken in the center, cover with a lid, and roast for 1½ hours.
- Remove the lid and continue roasting for another 30-45 minutes.
