Pot Roasted Chicken with Thyme & Lemon

How to make a Pot Roasted Chicken with Thyme and Lemon.


  • 1.5 kg whole chicken
  • 2 carrots, peeled and sliced
  • 3 small onions, halved
  • 200 g (7 ounce) cherry tomatoes
  • 150 ml (5 fluid ounce) chicken stock
  • 2 teaspoon Dried Thyme
  • 2 lemons, halved
  • 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.
  3. Sit the chicken on top and pour over the stock.
  4. Sprinkle over the Thyme and season well.
  5. Cover with a lid and cook for 1 hour 25 minutes, basting occasionally with the pan juices.
  6. Remove the lid, add the lemon and cook for a further 20 minutes to brown.
  7. Serve and enjoy!
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