Chicken Pot Roast

Ingredients for Chicken Pot Roast

• 1 chicken (1.6kg), in 8 pieces, rinsed and patted dry

• Salt and freshly ground black pepper, to taste

• 2 tablespoons unsalted butter

• 2 tablespoons olive oil

• 475ml diced carrots

• 1 large onion, halved and slivered

• 2 tablespoons minced garlic

• 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)

• 2 tablespoons flat-leaf parsley, for garnish

How to make Chicken Pot Roast

1. Preheat the oven to 177°C. Season the chicken generously with salt and pepper.

2. Melt the butter with the oil in a large, heavy ovenproof casserole over medium heat. Brown the chicken in batches, about 8 minutes per batch, being careful not to pierce the skin. Remove to a plate.

3. Reduce heat to medium-low. Add the carrots, onion, garlic, and tarragon; cook, stirring, for 5 minutes. Return the chicken and any juices to the casserole, arranging the pieces atop the vegetables. Cover and bake in the oven for 1 hour, basting occasionally. Sprinkle with chopped parsley and serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.