One Pot Roast Chicken with Potato, fennel and Sun Dried Tomato


One Pot Roast Chicken with Potato, fennel and Sun Dried Tomato


120ml Balsamic vinegar 

250ml Chicken Stock 

50g Brown sugar 

2 tbsp Fresh rosemary 

1 Bulb garlic cut horizontally whole into 2 pieces 

1 1.5kg Whole chicken 

1 fennel bulb 

1 Medium white onion

90g Sun dried tomatoes 

1kg Potatoes 

Salt and pepper 

2 tbsp Olive oil 

Here’s how 

Pour the vinegar, sugar and chicken stock into the bottom of a large oven proof casserole dish. 

Put the rosemary and garlic into the pan, then place the chicken breast side down into the bottom of the pan.

Chop the fennel and onion into 6 equal pieces and add to the pan with the sun dried tomatoes left whole. 

Cut the potatoes into halves or into thirds if they are big and add to the pan. 

Finally drizzle over a little olive oil and season with salt and pepper.

Place in a pre heated oven with the lid on at 200c for 55 minutes. 

After the 55 minutes, remove the lid, turn the chicken over, return to the oven  cook for a further 20 minutes without the lid. 

Once the potatoes have crisped up and the chicken has caramelised, remove from the oven. 

Using a pair of tongs lift the chicken out and put on a chopping board to rest. 

Meanwhile put the pan on the hob and boil the juices, this will allow the sauce to reduce a little and turn it from juices to a gravy. 

Serve all together in the middle of the table for your family to enjoy and only one pan to wash !!!!!