Pot Roasted Chicken With Garlic and Herbs

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“Pot Roasted Chicken with Garlic and Herbs”
1hr 50mins

Ingredients Nutrition


  1. Preheat the oven to gas 6, 200C, fan 180°C Rub the butter all over the chicken, season well and tuck the halved onion into the cavity.
  2. Sit the chicken in a casserole dish with a lid (or a snug roasting tray with a foil layer for a lid). Tuck the rest of the garlic, bay, and thyme around and pour in the water and wine.
  3. Roast for 30 minutes until lightly golden, place the lid on top (or cover with foil) and continue cooking for another 50 minutes to 1 hour, until the chicken is cooked. Test by inserting a skewer in the thickest part of the thigh. It is cooked when the juices run clear. If not, cook for another 10 minutes, then test again.
  4. Once cook, leave to rest, covered, for 10 minutes. Carve and serve with veg, potato salad, or a crisp salad, as well as bread to mop up the juices.

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