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


  1. Preheat oven to about 170-180C/ Gas Mark 4.
  2. Heat a large, heavy casserole dish on the hob and add a little olive oil.
  3. 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.
  4. 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.
  5. Add the green lentils, half the parsley and enough hot water to just cover. Season with plenty of pepper.
  6. Place the browned chicken on top of everything, put on the casserole lid and bake for about 1 hour 30 minutes.
  7. 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.
  8. Heat the casserole contents on the hob and add the drained cannellini beans. Check the seasoning.
  9. 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.

Handy Hint

A few steamed leeks go really well.

Additional Information

  • Chicken

  • Winter

  • Autumn

  • Main Course

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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.