Chicken Pot Roast

Ingredients

• 1 whole chicken, seasoned and trussed

• 50g butter

• 2 onions chopped

• 8 cloves garlic, roughly chopped

• ¼ cup rosemary

• ¼ cup thyme

• 1 bay leaf

• Silverbeet

• 1 leek roughly chopped

• 150ml white wine

• 200ml cream

• 300ml milk

• 1 lemon halved

Method

Prepare and brown the chicken

1. Season the inside cavity of the chicken with salt, pepper, herbs, and a little lemon.

2. Season the skin generously with salt and pepper.

3. Heat a heavy-based pan with olive oil.

4. Place the chicken into the hot pan (legs first, laying it away from you).

5. Brown the chicken on all sides until the skin is golden.

6. Remove the chicken from the pan and set aside.

 Build the vegetable base

1. Add chopped garlic to the hot pan.

2. Add leek, onion, and bay leaves.

3. Add a generous amount of butter and allow it to melt, coating the aromatics.

4. Prepare the silverbeet, remove any dirt and wash thoroughly. Separate stems from leaves. Slice leaves into small pieces.Slice stems into angled pieces.

5. Add both stems and leaves to the pan and cook until wilted and softened.

 Return the chicken & add liquids

1. Nestle the browned chicken back into the pan, sitting it on top of the vegetables.

2. Add cream, pouring it over the chicken and vegetables.

3. Add milk (about 300 ml).

4. Squeeze lemon juice over the top.

Roast

1. Transfer the pan to a 180°C oven.

2. Roast for 35–40 minutes, or until the chicken is golden and cooked through.

3. Check doneness with a thermometer — the thickest part of the thigh should reach 72°C.

Finish & serve

1. Remove the chicken from the pan and rest briefly.

2. Spoon the wilted silverbeet and vegetables onto a serving dish.

3. Place the chicken on top.

4. Pour the creamy sauce over the chicken and vegetables.

5. Serve hot, with plenty of the lemon-scented cream sauce.