Slow Roast Chicken with Vegetables

Serves 4

Preparation: 10 mins

Cooking Time: 2 hours

Ingredients:

Olive Oil

4 chicken legs / 1.6kg/3lb 4oz chicken

8 x new potatoes, halved or quartered if large

1 x Waitrose pack of root vegetables, peeled and sliced (add more onion and root veg, if desired)

2 garlic heads, broken into cloves with skins on

100ml/3fl oz white wine, and possibly quite a bit more!

100ml/3fl oz chicken stock

2 stems rosemary, broken into sprigs or mixed herbs

6 bay leaves

1 lemon, cut into wedges

Salt and freshly ground black pepper

AND THIS IS WHAT YOU DO….

1.  Heat over to 200c/fan. Heat some olive oil in a large le creuset pan or roasting tin and brown chicken pieces for five to ten minutes.

2.  Alternatively, brush a large roasting tin all over with butter and smear some over the skin of the chicken

3.  Arrange all the vegetables around it. Now add garlic cloves, then pour over the white wine and stock. Now add the herbs, lemon wedges and seasoning, then cover with foil and place in the oven. Cook for 30 mins.

4.  Then turn the heat down to 180c for 1½ hours. But check during cooking and add extra liquid if necessary.

5.  Remove the chicken from the pan. Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving. Meanwhile, keep the potatoes warm and serve with pan juices.