Knorr
menu icon
Knorr

Whatsfordinner?

Search Icon
Serves 4
Prep 15 mins
Cook 60 mins
36

Chicken and Vegetable Pot Roast

Chicken and Vegetable Pot Roast

See how to cook this meal step by step

Cook Step by Step

Ingredients

Ingredients

  1. 1.5kg whole chicken
  2. 25ml margarine
  3. 30ml Robertsons Masterblends for Roasts Rustic Garlic and Herb
  4. 2 onions, quartered
  5. 2 Large Carrots, peeled and cut into chunks
  6. 1 celery stalks, sliced
  7. 2 leeks, sliced
  8. 3 potatoes, peeled and quartered
  9. 1 x KNORR Chicken Stock Pot
  10. 500ml boiling water

Method

Method

  1. Place the chicken into a three-litre casserole dish.
  2. Rub the margarine and Robertsons Master Blend for Roasts Rustic Garlic & Herb into the chicken.
  3. Place the vegetables around the chicken.
  4. Dissolve the stock pot in the boiling water and pour over the top.
  5. Cover the chicken with a lid and cook at 180°C for about one hour, or until the chicken is cooked and the vegetables are tender.
rate this recipe
feature