Pot Roast Chicken D V O Recipes

ONE-POT CHICKEN AND VEGETABLE ROAST

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine butternut squash, potatoes, carrot, 1/4 cup olive oil, lemon pepper seasoning, and 1/2 teaspoon salt in a bowl; toss to combine. Transfer vegetables to a baking sheet.
• Toss chicken breasts in the same bowl with 1 tablespoon olive oil, remaining salt, and Caribbean seasoning until coated. Add to baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center, juices run clear, and vegetables are tender, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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.

ROAST CHICKEN DIAVOLO

Steps:

• Preheat oven to 425 degrees, with racks in middle and upper thirds. In a small bowl, stir together rosemary, oregano, chiles, lemon zest and juice, and 1 tablespoon pepper. Lightly coat a 9-by-13-inch baking dish with oil. Place chicken, skin side up, in dish. Spread herb mixture over chicken and under skin of breast. Season with salt and drizzle with 1 teaspoon oil.
• Roast chicken on upper rack, 10 minutes. Meanwhile, place bell peppers and onion on a rimmed baking sheet and drizzle with 2 tablespoons oil. Gently toss vegetables to coat, then arrange in a single layer and season with salt and pepper. Add wine to dish with chicken and roast vegetables on middle rack, 20 minutes.
• Remove both pans from oven. With tongs, transfer vegetables to pan with chicken, arranging them around bird. Continue roasting until skin is golden and chicken is cooked through (an instant-read thermometer inserted into thickest part of thigh, avoiding bone, should read 165 degrees), 20 minutes. Let rest 10 minutes before carving. Serve chicken warm or at room temperature with peppers, onion, and pan juices.

POT-ROAST BOMBAY CHICKEN

Steps:

• Heat oven to 220C/200C fan/gas 6. Put the chicken on a chopping board and, using your hands, rub the skin generously with half the spice paste. Season well, tie the legs together and set aside.
• Heat the oil in a large flameproof casserole dish over a medium heat. Add the onion and a good pinch of salt and cook for 5 mins or until beginning to soften. Add the tomatoes, fenugreek seeds, ginger and remaining spice paste, and cook for 3 mins more. Stir through the coconut milk and bring to a simmer. Add the chicken and the potatoes to the dish, and cook in the oven for 20 mins, uncovered.
• Lower the heat to 180C/160C fan/ gas 4 and cook for 55 mins more. Check that the meat is cooked by cutting through one of its legs - the flesh shouldn't be pink.
• Remove the chicken and place on a chopping board. Stir the spinach through the sauce and leave to rest for 5 mins. Put the chicken back in the dish, top with the coriander and carve at the table. Serve with poppadums and chutney, if you like.

CROCK POT-ROAST CHICKEN

Steps:

• Place a large frying pan over a high heat, add the olive oil and, when hot, add the whole chicken to the pan, turning occasionally until brown all over. Remove and place in your slow cooker.
• Add the bacon to the frying pan and fry for a few minutes over a medium heat, then add the onion, garlic, celery, carrots, potatoes, thyme and bay leaves and cook for a further 6 minutes.
• Add the tomatoes and the Worcestershire sauce and bring to the boil. Spoon into your slow cooker, add the stock, then cover and cook on low for 7-8 hrs until the chicken is cooked. To check if the chicken is cooked through, push a skewer right into the thickest part of the thigh; if the juices run clear it is cooked - any pink and it needs a bit longer.
• Lift out the chicken onto a platter, cover with foil and set aside in a warm place to rest. Turn the slow cooker to high, stir the green vegetables into the pot and cook, uncovered, for 10 mins until the vegetables are tender. Season to taste.
• Carve the chicken. Spoon the vegetables and broth into 4 warm bowls.

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.