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Pot Roast Chicken

Chef Peter Evans does a fresh take on a popular classic – roast chicken. Everyone loves a roast – they're tasty, satisfying and really easy to cook. Chef Peter Evans cooks a chook with all that and more...


  • 1 free range chicken size 20, feeds 4 to 5 people

  • 1 bunch Tarragon

  • 2 Leeks chopped into one-inch rings and rinsed of any dirt

  • 20 shiitake mushrooms or other mushrooms if you like

  • 1 bulb Garlic chopped in half across-ways

  • sea salt

  • cracked Black pepper

  • 1 tablespoon Butter

  • 2 tablespoons Olive Oil

  • 1.5 cups Dry White Wine

  • 2 cups hot chicken stock

  • 1 bunch Rocket

  • 1 mixture Goat's Cheese stuffing see recipe below

  • 1 loaf crusty bread

  • Spiced Goats Cheese Stuffing

  • 200 g Goat's Cheese soft goats curd

  • 1 Lemon zested

  • 1 Clove Garlic finely chopped

  • 0.5 birds eye Chilli finely chopped

  • 2 tablespoons chopped fresh Parsley

  • 1 tablespoon chopped fresh Oregano or marjoram

  • sea salt

  • cracked Black pepper

  • 2 tablespoons Extra Virgin Olive Oil


  • 1.

    Turn the wings under the chicken and truss the chicken (optional).

  • 2.

    Rub the chicken with butter and the garlic that's been cut in half.

  • 3.

    Season the chicken with sea salt and pepper.

  • 4.

    Place the leeks, shiitakes and garlic into a casserole dish.

  • 5.

    Place the chicken on top of the vegetables.

  • 6.

    Drizzle the chicken with olive oil.

  • 7.

    Pour the wine around the chicken (not on top of the chicken though).

  • 8.

    Place into an oven on 220 for 30 minutes uncovered.

  • 9.

    After cooking for 30 minutes add the hot chicken stock around the chicken not over the top.

  • 10.

    Place a lid on the dish to cover the chicken and bake for a further 30-45 minutes on 180 degrees Celsius.

  • 11.

    Strain liquids into a saucepan once the chicken is cooked (keep chicken and vegetables covered until ready to serve them) and reduce down until you have a glossy gravy.

  • 12.

    Add in the tarragon leaves into the hot gravy just before serving and adjust seasoning.

  • Spiced Goats Cheese Stuffing:

  • 1.

    Place everything into a bowl and mash together with a fork.

  • 2.

    Serve on toasted or grilled sourdough bread.

  • 3.

    Serve the vegetables and carve the chicken, pour gravy over and serve with rocket leaves and toasted bread with the goat's cheese stuffing spread over.

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