Rachel Allen's chicken open-pot roast recipe Recipe

Name: Rachel Allen's chicken open-pot roast recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp Olive oil; 1 Chicken, jointed into pieces or 4 thighs or breasts with skins left on; 1 pinch Salt and freshly ground black pepper; 450 g (15.9oz) New potatoes, unpeeled or larger ones halved; 2 Small leeks or 1 large leek cut into 3cm lengths; 250 ml (8.8fl oz) Chicken stock; 1 Sprig of tarragon; 1 tbsp Tarragon, chopped; 4 tbsp Lemon juice; 1 tbsp Dijon mustard

Servings: persons

3 tbsp Olive oil
1 Chicken, jointed into pieces or 4 thighs or breasts with skins left on
1 pinch Salt and freshly ground black pepper
450 g (15.9oz) New potatoes, unpeeled or larger ones halved
2 Small leeks or 1 large leek cut into 3cm lengths
250 ml (8.8fl oz) Chicken stock
1 Sprig of tarragon
1 tbsp Tarragon, chopped
4 tbsp Lemon juice
1 tbsp Dijon mustard

1
Preheat the oven to 220C (425F), Gas mark 7.
2
You will need one large, wide casserole dish or oven proof saucepan.
3
Pour the olive oil into the casserole dish or saucepan on a high heat, then season the chicken pieces with salt and pepper and place, skin side down, in the hot oil.Cook for 4-5 minutes or until a deep golden brown, then turn over, so that the skin side is now on top, and add the potatoes and leeks.
4
Season with salt and pepper and gently stir on the heat for a further 2 minutes, being careful to keep the chicken skin side up.
5
Pour in the stock and add the sprig of tarragon.
6
Bring to the boil, then place in the oven, uncovered, and cook for about 30 minutes or until the potatoes are tender and the chicken is cooked through.
7
Remove from the oven, stir in the chopped tarragon, along with the lemon juice and mustard, and serve immediately.

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tbsp Olive oil, 1 Chicken, jointed into pieces or 4 thighs or breasts with skins left on, 1 pinch Salt and freshly ground black pepper, 450 g (15.9oz) New potatoes, unpeeled or larger ones halved, and more.

Yes, Rachel Allen's chicken open-pot roast recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rachel Allen's chicken open-pot roast recipe

How did you like this recipe?

Frequently Asked Questions