Chicken open-pot roast

Name: Chicken open-pot roast
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: European
Ingredients: 3 tbsp olive oil; 4 chicken thighs or breasts (with the skin left on); 450g (11b) new potatoes (unpeeled), larger ones halved; 1 large leek, trimmed and cut into 3cm lengths; 250ml (9fl oz) chicken stock; 1 sprig of tarragon; 1 tbsp chopped tarragon; 4 tbsp lemon juice; 1 tbsp Dijon mustard; Large, wide casserole dish or ovenproof saucepan

3 steps

Prep:5minCook:40min

The idea of a pot roast is to cook all the ingredients together with the lid on to keep everything moist. In this version the vegetables and chicken are kept moist but, with the lid off, the skin of the chicken is allowed to become crisp and golden.

Updated at: Thu, 17 Aug 2023 10:36:59 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories509.9 kcal (25%)

Total Fat33.1 g (47%)

Carbs25.5 g (10%)

Sugars2 g (2%)

Protein26.4 g (53%)

Sodium246.1 mg (12%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 Tbspolive oil

4chicken thighs

or breasts, with the skin left on

450gnew potatoes

unpeeled, larger ones halved

1leek

large, trimmed and cut into 3cm lengths

250mlchicken stock

1 sprigtarragon

1 Tbsptarragon

chopped

4 Tbsplemon juice

1 Tbspdijon mustard

casserole dish

Large, wide, or ovenproof saucepan

Instructions

Step 1

Preheat the oven to 220°C (428°F), Gas mark 7.

Step 2

Pour the olive oil into the casserole dish or saucepan on a high heat, then season the chicken pieces with salt and pepper and place, skin side down, in the hot oil. Cook for 4-5 minutes or until a deep golden brown, then turn over, so that the skin side is now on top, and add the potatoes and leeks. Season with salt and pepper and gently stir on the heat for a further 2 minutes, being careful to keep the chicken skin side up.

Step 3

Pour in the stock and add the sprig of tarragon. Bring to the boil, then place in the oven, uncovered, and cook for about 30 minutes or until the potatoes are tender and the chicken is cooked through. Remove from the oven, stir in the chopped tarragon, along with the lemon juice and mustard, and serve immediately.