There is nothing better than Sunday lunch with the family! Except maybe for an organic pot roast chicken with lemons and vegetables on the table.
Organic pot roast chicken with lemons and vegetables
- 1 organic chicken
- 4 lemons, quartered
- salt and freshly ground black pepper, to taste
- 60ml butter
- 250ml good-quality chicken stock
- 12 – 16 baby potatoes
- 1kg mixed vegetables
- mixed fresh herbs to make a bouquet garnish
Preheat the oven to 220°C.
Stuff the chicken with 8 lemon quarters and season well. Dot with butter.
Place the chicken in a large ovenproof pot with a lid. Place the remaining lemon quarters around the chicken then pour in the stock. Roast with the lid on for 30 minutes then turn down the heat to 200°C. Add the potatoes, season and cook for a further 30 minutes.
Remove the lid, add the vegetables and the bouquet garnish. Cook until the vegetables are soft and the chicken has browned, about 20 – 30 minutes. Serve while still hot.