Very easy pot roast chicken

Avg. user rating

Rate this recipe

Prep time:

Cook time:

Serves: 4

By bran



  • 1 tin chopped tomato

  • 1 whole chicken

  • 3-4 shallots roughly chopped

  • 6 new potatoes

  • 1 handful (about 150g) trimmed green beans

  • 250ml Worcestershire sauce

  • 70-100g pancetta cubed


  1. Preheat oven to 200C/180C fan.
  2. You need a heavy bottomed casserole dish big enough to fit the chicken in without being squashed at the sides. If your casserole dish can't be used on the stove top then use a frying pan for browning the chicken and frying the shallots and pancetta.
  3. Put a generous amount of olive oil in the casserole, enough to completely cover the bottom without tipping the dish. Heat on the stove top and then brown the top and bottom of the chicken for a few minutes. Remove the chicken and set aside.
  4. Fry the shallots and pancetta on a medium heat until the shallots are soft. Turn off the heat and add the tomatoes, green beans and a third of a bottle of white wine (drink the rest with your meal ). Stir, then move to the edges to leave room for the chicken. Put chicken in, the liquid should come just under half-way up the chicken. If needed add a little more wine or some stock/hot water. Put the potatoes around the edges.
  5. Cover with a tight fitting lid and cook in the oven for about an hour depending on the size of the chicken, removing the lid for the last 10 mins. Check the chicken is cooked by cutting down between the leg and the breast and checking of pinkness.
  6. I serve it with crusty bread and salad, but it would be good with pasta or rice as well.

Additional Information

  • Chicken

  • Main Course

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

Avg. user rating:


Rate this recipe

Your comments