Dead easy one-pot roast chicken

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Serves: 6

By CharlotteMumsnet

(1 Vote) 1


  • 1 chicken (around 3-4lbs)

  • 3 slices bacon (thick cut smoky)

  • 1 trimmed celery heart chopped

  • 1 bunch fresh parsley chopped

  • 2 cloves garlic peeled and chopped

  • 2 onions peeled and chopped

  • 4oz green lentils dry weight

  • 1 tin cannellini beans rinsed and drained


<ol> <li>Preheat oven to about 170-180C/ Gas Mark 4.</li> <li>Heat a large, heavy casserole dish on the hob and add a little olive oil.</li> <li>Rub salt and pepper into the skin of your chicken and fry it in the casserole dish on all sides until it has taken on a little colour all over.</li> <li>Remove the chicken to a plate and add the bacon and vegetables to the remaining oil. Stir and fry over a low heat until they start to take on a little colour. Remove the pot from the hob.</li> <li>Add the green lentils, half the parsley and enough hot water to just cover. Season with plenty of pepper.</li> <li>Place the browned chicken on top of everything, put on the casserole lid and bake for about 1 hour 30 minutes.</li> <li>When the time is up, carefully remove the chicken to a warm dish, tipping it up &amp; allowing any juices from the cavity to drain into the broth. Cover with foil and reserve.</li> <li>Heat the casserole contents on the hob and add the drained cannellini beans. Check the seasoning.</li> <li>Serve in a wide soup dish. A ladle of the broth with some of the chicken meat sliced or shredded up on top and extra parsley.</li> </ol>

Handy Hint

<p>A few steamed leeks go really well.</p>

Additional Information

  • Main Course

  • Autumn

  • Winter

  • Chicken

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  • Crunchymunchyhoneycakes 20/05/13 17:51

    Made this as it combined two family favourites, green lentils and roast chicken - went down well with all of us including ds1 5yo and ds2 1yo. Doubled the quantity of lentils and had plenty leftover for lunch the next day.