Pot Roast Chicken with Root Vegetables and Thyme
A whole chicken that braises over carrots, parsnips and potatoes in stock, with melting vegetables and its own gravy.
Made with Homemade chicken stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr
- LevelEasy
- Costabout £1.65 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Take the chicken out of the fridge 30 minutes before cooking. Pat the skin dry and rub with the oil, salt and pepper.
- 2
Put the carrots, parsnips, potatoes, onions, garlic bulb, thyme and bay leaves in a large, deep roasting tin or casserole. Pour over your ready made homemade chicken stock (see the base recipe).
- 3
Sit the chicken on top, breast side up. Cover the tin tightly with foil or a lid and cook for 1 hour 10 minutes.
70 min - 4
Remove the cover and turn the oven up to 210°C (190°C fan). Roast for 25 to 30 minutes, until the skin is golden and the juices from the thickest part of the thigh run clear.
27 min 30 s - 5
Lift the chicken and vegetables onto a warm platter and rest the chicken, loosely covered, for 15 minutes.
15 min - 6
Mix the cornflour with 2 tablespoons of cold water. Pour the cooking juices into a pan, bring to a simmer and whisk in the cornflour paste. Cook for 2 minutes until glossy, then carve the chicken and serve with the gravy.
2 min
Tips
- The chicken is cooked when the juices run clear and a thermometer in the thickest part of the thigh reads 75 C or above.
- Cut the vegetables into large chunks. They cook for a long time and small pieces turn to mush.
- Squeeze the soft roast garlic out of its skin into the gravy for extra depth.
- Use the leftover carcass to make your next batch of homemade chicken stock.
Storing and freezing
Cool leftovers within 1 to 2 hours. Keep the chicken and vegetables covered in the fridge for up to 3 days, or freeze in portions for up to 3 months. Reheat until steaming hot all the way through.
Questions
Can I pot roast a chicken without the lid?
You can, but the lid traps steam and keeps the meat very moist. If you do not have a lid, seal the tin tightly with two layers of foil for the first stage, then remove it for browning.
How do I know the chicken is cooked?
Pierce the thickest part of the thigh with a skewer. The juices should run clear with no pink. A probe thermometer should read at least 75 C there.
Is this recipe gluten free and dairy free?
Yes. It uses cornflour to thicken the gravy and no butter or flour. As long as your stock is homemade or gluten free, the whole meal is gluten free, dairy free, egg free and nut free.
More made with homemade chicken stock
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.