Pot-roasting is a great way to cook a whole chicken as it produces very tender meat surrounded by a flavour-filled sauce. A real bonus of this all-in-one meal method is that clean up is super easy because you’ve only got one pot to wash.
1 large free-range chicken, at room temperature
2 tbsp olive oil
2 tbsp chopped fresh thyme leaves
Finely grated zest of 1 lemon
NZ sea salt and freshly ground black pepper
2 leeks, white parts only, thickly sliced and well washed
3 cloves garlic, chopped
2 bay leaves
1/2 cup dry white wine
300mls chicken stock
250gm white button mushrooms, quartered
1/3 cup Good Grocer crème fraîche
1. Preheat the oven to 180°C. Rinse and dry chicken inside and out with paper towels. Drizzle with olive oil, scatter with thyme and zest, season all over with salt and pepper and rub ingredients into the chicken’s skin.
2. Scatter the leeks, garlic and bay leaves into a large casserole dish. Place the chicken on top. Pour over the wine and stock. Put the lid on the pot and place in the oven for 1 hour.
3. Remove the lid, stir in the mushrooms and continue cooking for 30 minutes more, until chicken is golden brown.
4. Carefully remove the chicken to a plate. Skim any fat from the surface of the sauce and remove the bay leaves. Stir in the crème fraîche and adjust seasoning of sauce with salt and pepper, to taste.