Simple Slow-Roast Chicken Dinner

Name: Simple Slow-Roast Chicken Dinner
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: Makes 2 adult and 2 child portions
Ingredients: ½ cup white wine; 4-pound free-range or organic chicken; 2 cups plus 2 tablespoons chicken stock; 2 or 3 rosemary, thyme or sage sprigs; 2 tablespoons heavy cream or sour cream (optional); 1 garlic bulb, halved through the middle; 3 tablespoons butter, soft; sea salt and freshly ground black pepper; 1 butternut squash, halved, peeled, seeded and cut into wedges; 2 large carrots, peeled and cut into large chunks; 1 tablespoon cornstarch; 2 or 3 parsnips, peeled and cut into chunks (central core removed if tough)

Preparation info

Makes
2
adult

Difficulty
Easy
Ready in
3 hr 30

Appears in

Madhouse Cookbook

By Jo Pratt

Published 2013

About

There’s no racing about and getting in a flap with this roast dinner—everything you need is cooked in one pan. If you are lucky enough to have any leftovers, then you really must try the Roast Chicken Potpie recipe.

Ingredients

4-pound free-range or organic chicken
3 tablespoons butter, soft

Dinner
Leftovers
Gluten-free

Method

Heat the oven to 315°F.
Put the chicken in a large roasting pan and smear the butter over the chicken and the bottom of the pan. Put the vegetables, garlic and herbs around the chicken. Pour ½ cup of the stock and the wine over. Season lightly with salt and pepper. Cov