Pot Roast Whole Chicken with Thyme and Parsley Cream Sauce

Pot Roast Whole Chicken with Thyme and Parsley Cream Sauce

Pot Roast Whole Chicken with Thyme and Parsley Cream Sauce

Prep Time
15 Minutes
Cook Time
1 Hour 30 Minutes
Add depth to a classic roast simply by adding a sprinkling of herbs to a simple creamy sauce.
  • 1 x 1.6 kilogram (3.5 pound) free range chicken

  • 2 tablespoons olive oil

  • 1 large onion, finely sliced

  • 1 tablespoons flour

  • 125 millilitre (4 fluid ounce) white wine

  • 200 millilitre (7 fluid ounce) chicken stock

  • 200 millilitre (7 fluid ounce) double cream or crème fraiche

  • 2 teaspoon Dried Thyme

  • 1 tablespoon Flat Leaf Parsley

  • Sea Salt, and

  • Ground Black Pepper , to season

Key Products
Dried Thyme

Product Information

£ 1.70/unit,11g
Flat Leaf Parsley

Product Information

£ 1.70/unit,3g
Ground Black Pepper

Product Information

£ 2.20/unit,33g


  • 1 Pre-heat the oven to 220˚C, 425˚F, Gas Mark 7. Place the chicken on a roasting tray and roast for 30 minutes, until the skin is golden brown.
  • 2 Whilst the chicken is colouring, add the olive oil to a deep hob- and oven-proof casserole dish. Fry the onions for 5 minutes, until they soften and turn golden brown.
  • 3 Add the flour to the pan and cook with the onions for 1 minute before adding the white wine. Stir really well before adding in the stock and cream. Bring to the boil then set to one side.
  • 4 Take the chicken from the oven and add it to the casserole dish of sauce, pouring in any juices from the roasting dish. Sprinkle over the Thyme and Parsley, then cover with a lid.
  • 5 Reduce the oven temperature to 180˚C, 350˚F, Gas Mark 4, then place the casserole dish in the oven and roast the chicken for 1 hour.
  • 6 When the chicken is cooked through remove from the oven, season the sauce with Salt and Pepper. Then carve the chicken and serve with the sauce.