One Pot Roast Dinner

Programme

Serves

Prep

Cook

Ready

Try using different vegetables, carrots and parsnips work really well!

1 Medium Chicken(About 1.5kg), String Removed
500g Maris Piper Potatoes, Halved or Quartered
400g Echalion Shallots, Halved Lengthways, Root Trimmed but Attached (Onions also work)
1 Garlic Bulb, Halved Horizontally
100g Unsalted Butter, Softened
500ml Tub Fresh Chicken Stock
1 Packet Stuffing Mix (made up as per the back of the pack and form uniform balls)
2 tbsps Cider or White Wine Vinegar, To Taste

Place the potatoes, shallots and garlic into a medium roasting tin or cast iron crock pot. Season the chicken and rub it all over with butter, before placing on top of the vegetables. Add your balls of stuffing around the chicken.
Cook in the oven running programme S07 or until golden brown and piping hot. Set the chicken aside to rest, loosely covered with foil.
Put the roasting tin on the hob, add the chicken stock and bring to a rapid boil over a high heat, stirring occasionally, until the liquid reduces by at least half and the potatoes and shallots are very tender. Discard the garlic.
Carefully carve the chicken, adding any resting juices to the vegetables.

Serve at once alongside hot buttered peas and greens of your choice.