POT-ROASTED CHICKEN WITH ONION GRAVY
I think that of all the ways to roast a chicken, pot-roasting is my favourite! Juicy chicken with gravy and crispy skin, guaranteed every time.This is my recipe-but feel free to make it your own. xxx
- 20 ml olive or coconut oil
- 1 x 2 kg whole chicken
- 1 onion, peeled and quartered
- garlic and herb spice
- salt and pepper to taste
- 125 ml water
Spice the chicken both sides with the garlic and herb spice, salt and pepper.
Sear over medium heat in a heavy-bottomed pot with the oil for 10 minutes.
Turn the chicken over, add the onion and sear the other half for another 10 minutes.
Add the water, cover with a tight fitting lid and bake in the oven for 1 hour at 180ºC.
Uncover and bake the chicken for another 15 minutes at 190ºC.
Serve carved with the juices spooned over.
Recipe and photo: Ilze Jacobs
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