Easiest Way to Make Speedy Winter Chicken Pot Roast

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The ingredients needed to make Winter Chicken Pot Roast:

1. Get 1.5 kg Whole chicken with skin
2. Prepare 1 stem Leeks (large cuts)
3. Get medium 3-4 Potatoes large cuts
4. Make ready 4 nos Carrots split in two and cut in half
5. Take As required Pumpkin cut into cubes 10-12 pieces
6. Make ready As required Dill finely chopped for seasoning
7. Take As required Rosemary for seasoning
8. Make ready 4 Green onions cut in halves or rings
9. Get As required Thyme for seasoning
10. Get 200 gms Butter
11. Get 100 gms Peas
12. Take 12-15 cloves garlic crushed
13. Prepare 2 tbs Mustard sauce
14. Get 5 tbsp Olive oil
15. Get as per taste Pepper
16. Prepare as per taste Salt
17. Prepare 1 tbs All spice mix(garam masala)
18. Make ready 2 Star Anise
19. Make ready 1 Lemon

Steps to make Winter Chicken Pot Roast:

1. Mix dill, thyme, and some rosemary with 100 gms butter and make a seasoning paste. You can add some pepper and salt to this mixture at this time. The butter after being mixed with these ingredients needs to be stuffed carefully under the skin on the breast side of the chicken.
2. Carefully marinate the rest of the chicken with a mixture of olive oil, mustard sauce, garam masala, thyme, rosemary and some oregano. You can add pepper and salt to your taste at this time.
3. Heat olive oil in a dutch oven pot to sear the chicken to seal in the flavours. This has to be done for 1 min each side starting with the breast on high flame.
4. After the skin has turned golden on each side, turn the heat to low while following the next steps.
5. Now remove the whole chicken and leave it aside on a plate and start layering the vegetables in the pot to create a base. Start with onions and potatoes. Now place the chicken carefully over the bed of onions and potatoes and place the rest of the vegetables around it and over it. This will include -garlic, carrots, leeks, pumpkin, peas, Star Anise,the rest of the potatoes, onions and the herbs for seasoning
6. Preheat the oven to 180°C and use it in bake setting.
7. Remove the pot from the flame and add the leftover 100 gms of butter, sliced and evenly spread around the chicken and the veggies. Add some more seasoning if required and close the lid to continue cooking in the oven.
8. Bake for 90 min @180°c with lid closed and then for 15 min @200°c with lid open at the end. At this time, change settings to broil to brown the skin of the chicken.
9. After the cook, separate the chicken carefully from the veggies and plate it with a side of the veggies.
10. Drain the residual liquid onto a pan and bring it to a boil to reduce. This will serve as a gravy with the roast. Drizzle the gravy over the chicken and serve with your favourite sides.

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