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.
Ingredients:
1 large chicken, spatchcocked
1/2 lemon
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
Sea Salt
1 tbsp rapeseed oil
Method:
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Preheat the oven to 150C.
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Lay the vegetables on the bottom of a large baking tray.
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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.
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Nestle the herbs on top of the vegetables.
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Cover the chicken with foil and cook for 3 hours, uncovering the chicken for the last 15-20 mins if you want crispy skin.
