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Pot-roast chicken

Pot-roast chicken

Pot-roasting is a gentle method of cooking a whole chicken and ensures wonderfully tender meat. This delicious dish costs under £2 a portion when using store-cupboard ingredients you already have at home.

5 out of 5 stars(3) Rate this recipe
HealthyHigh protein1 of your 5 a day
  • Serves6
  • CourseMain meal
  • Prepare15 mins
  • Cook1 hr 50 mins
  • Total time2 hrs 5 mins
  • Plusresting

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • tbsp Essential Olive Oil
  • 1 Essential Medium Whole British Chicken
  • 2 Essential Onions, halved and cut into small wedges
  • 2 bulb/s bulbs fennel, fronds reserved, cored and sliced
  • 3 Essential Carrots, peeled and cut into chunks
  • 1 bulb/s bulb garlic, halved
  • 4 sprig/s thyme
  • 500g Essential Charlotte Potatoes, halved if large
  • 175ml dry white wine (or use more stock)
  • 250ml chicken stock
  • Squeeze lemon juice


  1. Heat the oil in a large casserole over a medium heat. Season the chicken and add to the pan, breast-side down. Brown for 2 minutes, then turn and brown on all sides, for about 10 minutes in total. Lift the chicken out of the pan and set aside.

  2. There should be some fat left in the pan to fry the vegetables. If not, add a splash more oil. Fry the onion, fennel and carrots in 2 batches with a pinch of salt for 4-5 minutes, until soft. Add the first batch of veg back to the pan, then stir in the garlic, thyme and potatoes. Make space in the middle of the pan and return the chicken, breast-side up. Pour in the wine and stock and bring to a simmer.

  3. Cover the pan with a tightfitting lid and cook for 1 hour, stirring the vegetables halfway through, until the chicken is thoroughly cooked, the juices run clear and there is no pink meat. Take off the heat and allow to rest with the lid on for 30 minutes.

  4. Lift out the chicken and carve. Reheat the cooking juices and vegetables, adding salt and lemon juice to taste. Serve the chicken, vegetables and juices with the fennel fronds scattered over.

Cook’s tip

The chicken carcass makes great stock. Once stripped of its meat, place in a pan with a halved onion, the fennel trimmings, some celery and carrot and cover with cold water. Bring to a simmer, cook for 2 hours, then strain.


Typical values per serving when made using specific products in recipe


1,681kJ/ 401kcals



Saturated Fat












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