Pot Roast Chicken with Herbs

This delicious and delightfully easy meal is perfect as comfort food or, combined with a few glamorous sides, can be served at a dinner party. You need an ovenproof casserole and a good quality chicken to satisfy your taste buds. Leave is cooking while you set the table and get ready for a memorable evening meal.

2T extra virgin olive oil
2T ground coriander
1,6kg free range chicken
6 small carrots, cut in half
2 bulbs of garlic, keep whole with the base sliced off
strips of lemon zest and remaining lemon
small onion pealed
2 bay leaves
8 sprigs of lemon thyme
200ml apple cider
300ml good quality chicken or vegetable stock
Rocket to serve

Preheat the oven to 190C.
Mix the oil and coriander and rub it over the chicken. Place the remaining lemon, onion and 2 sprigs of thyme inside the chicken cavity. Place the remaining ingredients, together with the chicken, into the casserole dish and cook with the lid on for 1 hr 15 minutes. Remove the lid and bake at 220C for 40 minutes, basting the chicken every 10 minutes.
Allow the chicken to rest for 10 minutes. Carve and serve scattered with fresh rocket.

Tip: replace the coriander with cumin for a more intense flavour.

Look out for two side dishes to accompany your meal, to be published over the next 2 days.

Banting : omit the carrots or replace with your favourite veg.