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Gluten Free
Pot Roasted Chicken is a really simple way to get perfect succulent chicken with almost no effort.
Servings 6
Calories 474 kcal
Prep Time20 mins
Cook Time1 hr 15 mins
Total Time1 hr 35 mins

Ingredients
 

  • 1.5 kg chicken, giblets removed
  • salt and freshly ground black pepper, freshly milled
  • 2 tbsp vegetable oil
  • 2 garlic head, cut in half
  • 2 chicken stock cubes, (2x 10g), optionally use Gluten Free stock cubes
  • 200 boiling water

Instructions
 

  • Pre heat the oven to 220 C gas 7.
  • Place the chicken into a deep large casserole dish, large enough to take the bird.
  • Season well with salt and pepper and drizzle with the oil.
  • Add the garlic heads.
  • Place the chicken, uncovered in the oven for 15 minutes to take a little colour.
  • Remove and add the boiling water and stock cubes, place the lid on and pop back into the oven.
  • Cook for a further 15 minutes, and then turn down the heat to 180C gas 4. Cook for a further 45 minutes, or until the chicken is cooked and very soft, but not falling apart.
  • When the chicken is cooked, lift out carefully, place in a bowl and cover with cling film. Leave to rest for at least 20 minutes.
  • Pour the chicken stock into a small pan add a little more boiling water. Bring back to the boil and thicken with a little cornflour and water, don't go mad.
  • Pull the chicken apart and serve with the gravy.
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Nutrition Facts
Pot Roasted Chicken (Gluten-Free)
Amount per Serving
Calories
474
% Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
14
g
88
%
Trans Fat
 
1
g
Cholesterol
 
135
mg
45
%
Sodium
 
608
mg
26
%
Potassium
 
403
mg
12
%
Carbohydrates
 
5
g
2
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
35
g
70
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword chicken
Course Chicken
Cuisine ITV This Morning, Spring, Summer
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