Fixing up the Sunday Roast, Le Creuset’s Toughened Non-Stick Sauté Pan makes it delicious due to the deep sides that retain moisture and flavour. Even better, you can use the same pan to make your tasty gravy.
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
- 25g butter
- Zest 1 lemon
- 1 clove garlic, grated
- 1 x 1.5kg chicken
- 4 carrots, peeled and quartered
- 2 potatoes, thinly sliced
- 4 celery stalks, cut into 4cm lengths
- 50ml stock or water
Gravy
- 1 teaspoon flour
- 150ml chicken stock
- 1 teaspoon English mustard powder
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Method
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1Preheat the oven 180°C/ Fan 160°C/ Gas Mark 6
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2Mix the butter, lemon zest and garlic.
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3Spread the butter mixture under the skin of the chicken breasts.
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4Put the carrots, potatoes, and celery into the base of the sauté pan and pour in 50ml of stock or water and sit the chicken on top.
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5Put the lid on the casserole and cook in the oven for 20 minutes per 450g plus another 20 minutes.
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6Remove the lid for the last 20 minutes– turn the oven up by 20°C to brown the top of the chicken.
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7Take the chicken and vegetables out to rest and return the pan to the hob over a medium heat.
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8Bring the meat and vegetable juices to the boil and add in the 1 teaspoon of flour. Whisk together and then gradually add 150ml stock and the mustard powder. Season to taste.
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9Serve with your favourite vegetables and roast potatoes.
The chicken and vegetables can be prepared in advance by putting the butter under the skin and stored in the fridge until ready to cook. Do not wash the chicken before preparing.
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