Autumnal One Pot Chicken serves 6
I spatchcocked the chicken myself, by following a simple YouTube video but you can get a butcher to do it for you.
1 large chicken, spatchcocked
2 large onions, peeled and chunked
3 sticks celery, chopped
1 bulb fennel, thinly sliced
3 large carrots, peeled and chunked
1/2 celeriac, peeled and cubed
1 large sweet potato, peeled and chunked
6 large cloves garlic, unpeeled, just squashed
Fresh thyme, sage, rosemary- a few sprigs of each
1 tbsp rapeseed oil
Preheat the oven to 150C.
Lay the vegetables on the bottom of a large baking tray.
Lay the chicken on top and rub with the lemon and oil and sprinkle with sea salt. Put the lemon in the chicken's cavity.
Nestle the herbs on top of the vegetables.
Cover the chicken with foil and cook for 3 hours, uncovering the chicken for the last 15-20 mins if you want crispy skin.