Chicken Potatoes & Rosemary

Chicken Pot Roast

  • Servings: 2
  • Time: Prep: 20 mins Cooking: 50 mins to 1 hour
  • Difficulty: easy
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Chicken Pot Roast for 2

A dreich weekend, a head cold to boot and looking after our nephews called for a simple bang in the oven treat. Chicken was the staple of my youth, but there was not a herb in site let alone garlic, just bisto! 

Credit: Granny’s Recipe File

Prep: You’ll need a large bowl for tossing the ingredients together and a lidded roasting dish.  The recipe will scale easily, so chose an appropriate roasting dish. This is perfect for 2 in a small le Creuset

Ingredients

  • 4 Chicken Thighs
  • 3 medium roasting potatoes cut into chunks
  • 100g Bacon Pieces/diced streaky
  • 3 Cloves of Garlic, finely sliced
  • 1 Onion Quartered and then chopped again
  • 2 Sprigs of Rosemary, or few sprigs of thyme
  • Olive Oil
  • Juice of a Lemon
  • 2 tbsp Crème Fraiche

The recipe card recommends serving with a green salad, or braised cabbage like I did.

Directions

  1. Preheat the oven to 180°c
  2. In a large bowl, mix/turn over the potatoes with
    • Chopped onions
    • Diced bacon
    • Finely sliced garlic
    • Finely chopped rosemary or thyme
    • Good glug of olive oil
  3. Once everything coated with the oil tip into the casserole dish
  4. Place the chicken pieces on top, brush with a little oil if you want the skin to colour
  5. Place in the oven with the lid on for 40 mins
  6. After this make a judgement call,
    1. I took the lid off and placed back in the oven to colour the skin
    2. Could have taken the chicken out and roasted separately if the veg was well on its way.
  7. Take the chicken out and place on a plate
  8. Add the lemon juice and the crème fraiche to the potatoes and turn over