Pot Roasted Chicken with Thyme & Lemon

Pot Roasted Chicken with Thyme & Lemon

Pot Roasted Chicken with Thyme & Lemon

Prep Time
10 Minutes
Cook Time
2 Hour 15 Minutes
Slowly cooked in a pot, the succulent roasted chicken is infused with the subtle, dry aroma of thyme. Our Thyme is harvested young and tender to give you a warm and subtle flavour. Drizzle in olive oil, and season with salt, and pepper for a delectable crunchy skin. A healthy, homely meal, ideal for a cool spring evening.
  • 2 carrots, peeled and sliced

  • 3 small onions, halved

  • 200 gram (7 ounce) cherry tomatoes

  • 1.6 kilogram whole chicken

  • 150 millilitre (5 fluid ounce) chicken stock

  • 2 teaspoon Dried Thyme

  • 2 lemons, halved

  • Schwartz Sea Salt and Black Pepper to season


  • 1 Pre-heat oven to 180°C, 350°F, Gas Mark 4.
  • 2 Place the carrots, onions and cherry tomatoes into a large casserole dish. Sit the chicken on top and pour over the stock. Sprinkle over the Thyme and season well.
  • 3 Cover with a lid and cook for 1 hour 25 minutes, basting occasionally with the pan juices. Remove the lid, add the lemon and cook for a further 20 minutes to brown.
  • 4