Having scoured t'internet and failed to find a pot-roast chicken recipe that appealed I invented the following. Disclaimer, someone probably beat me to it - not the most original cook out there -but still....
1 typical oven-ready chicken 3-4lbs olive oil 3 rashers thick cut smoky bacon, chopped 2 onions, peeled and chopped 2 cloves garlic, peeled and chopped 1 trimmed celery heart, chopped 4oz green lentils, dry weight bunch fresh parsley, chopped salt and plenty of pepper 1 can cannellini beans, rinsed and drained. hot water
- Preheat oven to about 160C (fan) 170-180C (convection) Gas 4 - Heat a large, heavy casserole dish on the hob and add a little olive oil - 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 - 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 - Add the green lentils, half the parsley and enough hot water to just cover. Season with plenty of pepper. - Place the browned chicken on top of everything, put on the casserole lid and bake for about 1 hour 30. - When the time is up, carefully remove the chicken to a warm dish, tipping it up & allowing any juices from the cavity to drain into the broth. Cover with foil and reserve - Heat the casserole contents on the hob and add the drained cannellini beans. Check the seasoning - 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. A few steamed leeks go really well.
Serves 6 easily. Would probably work really well in a slow cooker with less liquid.