Name: Pot-Roasted Chicken with Root Vegetables
Yield: Serves 4–6
Ingredients: 4 tbsp oil (I like to use olive or sunflower); 1 large or 2 small chickens, cleaned, wiped and with giblets removed; 4 onions, skinned and thinly sliced; 1 lb/450 g parsnips, peeled and cut to match the carrots; 1 lb/450 g carrots, peeled and either sliced in rounds or cut in 2-inch/5-cm chunks and quartered; 1 lb/450 g leeks, washed, trimmed and cut into 2-inch/5-cm lengths; 8 oz/225 g turnips, peeled and cut into smallish chunks; 2 garlic cloves, skinned and chopped; 1 lb/450 g celeriac, peeled and cut into smallish chunks; Salt and freshly ground black pepper

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is a true winter dish, making the most of the lovely root vegetables which are in season during the winter months. This is also one of those convenient one-pot dishes where the vegetables are cooked with the meat. All that is needed to accompany the pot roast is a dish of baked potatoes. Any vegetables left over from the pot roast can be liquidized into a delicious soup made with stock from the chicken carcass. If this is to serve six, it is really better to use two small chickens – us

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Ingredients

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