Lemon & Herb One-Pot Roast Chicken with Seasonal Vegetables

• 1 x 1.5 - 2kg chicken (organic preferred)
• 100g salted butter, softened
• 2 unwaxed lemons
• 2 bulbs of garlic (crush 2 of the cloves)
• 2 sprigs of fresh rosemary or thyme
• 8 baby carrots, washed
• 2 red onions peeled and cut into quarters
• 1 small turnip peeled and cut into 2cm dice

• 250ml dry white wine or chicken stock
• 1 Tablespoon Dijon mustard

Preheat the oven to 180°C/160°C fan-assisted/gas mark 4.

To prepare the chicken, remove any giblets and gently loosen the skin on top of the breasts to make a small cavity – be mindful not to split the skin.

Combine the butter, zest, and juice of one lemon and two crushed cloves of garlic and push the butter mixture (reserve one tablespoon) into the cavity under the chicken skin.

Place the sprigs of rosemary or thyme on top of the butter inside the cavity. Rub the remaining teaspoon of the butter mixture over the legs of the chicken.

In a Le Creuset 29cm Signature Oval Casserole add the prepared carrots, onions, and turnip, and season with salt and pepper. Place the prepared chicken on top of the vegetables.

Cut the remaining lemon in half and place it inside the casserole along with the remaining garlic. The garlic does not need peeling; separate the bulbs into cloves and scatter them in the casserole. Season the top of the chicken with salt and pepper as desired.

Place the lid on the casserole and put it into the preheated oven for 160 minutes until the juices run clear. Remove the lid and return the chicken to the oven for 10 minutes if you wish for crispy skin. Remove the chicken and vegetables from the casserole, place them on the warm upturned lid, and cover them with foil to rest while you make the sauce.

Squeeze the garlic from the skins and place it back in the casserole. Place the casserole on the hob over medium heat and stir in the mustard. Add the wine (ensure that the wine is at room temperature) and simmer for 5 minutes, stirring continuously. Boil for 1 minute.

Carve the chicken and place it on a board or plate with the vegetables and then pour the sauce through a sieve to serve.