Pot-roast chicken with stock in a casserole dish

Pot-roast chicken with stock

  • 1
  • 2
  • 3
  • 4
  • 5
(14 ratings)

Prep: 10 mins Cook: 2 hrs, 10 mins


Serves 4 with leftovers

Pot-roast your chicken to ensure that it's succulent. This recipe will also give you an amazing stock to use in other recipes so it's a winner all round

Nutrition and extra info

Nutrition: Per serving

  • kcal500
  • fat29g
  • saturates7g
  • carbs6g
  • sugars5g
  • fibre2g
  • protein51g
  • salt0.6g


  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2.4kg chicken – buy the best you can afford



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 4 onions, peeled and cut into large wedges



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • ½ bunch thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 3 garlic cloves
  • 6 peppercorns
  • 175ml white wine
  • 1.2l chicken stock


  1. Heat oven to 170C/150C fan/gas 5. Heat the oil in a large flameproof casserole dish and brown the chicken well on all sides, then sit it breast-side up. Pack in the onions, thyme, garlic and peppercorns, pour over the wine and stock, and bring to the boil. Pop on the lid and transfer to the oven for 2 hrs.

  2. Remove and rest for 20 mins. Carefully lift the chicken onto a chopping board and carve as much as you need. Serve the carved chicken in a shallow bowl with the onions and some of the stock poured over. Serve with some usual Sunday veg and roast potatoes.

  3. Strain the leftover stock into a bowl and strip the carcass of all the chicken. Chill both for up to three days or freeze for up to a month to use for other recipes like our one-pot chicken noodle soup.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Moonday21's picture
13th Feb, 2019
Tasty fall apart chicken. Easy to prepare and sit back and wait for the aromas to fill the house.
9th Jan, 2019
Delicious - the nicest chicken I’ve ever had and the stock is fabulous! Better than Tom Kerridge’s other roast chicken that needs brined.
Marc Hudman's picture
Marc Hudman
12th Jan, 2020
What could I use instead of white wine? Any suggestions?
lulu_grimes's picture
14th Jan, 2020
Hi Marc, You can leave out the white wine, just increased the stock element. If you want to add a bit of the sharper 'wine' flavour then squeeze in half a lemon or add 1 tbsp cider vinegar or white wine vinegar to the stock. I hope this helps.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?