Chicken and Vegetable Pot Roast

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Serves 4

Prep 15

Cook 60

Serves 4

Prep 15 mins

Cook 60 mins

Place the chicken into a three-litre casserole dish.
Rub the margarine and Robertsons Master Blend for Roasts Rustic Garlic & Herb into the chicken.
Place the vegetables around the chicken.
Dissolve the stock pot in the boiling water and pour over the top.
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.

Step 1 of 5

Place the chicken into a three-litre casserole dish.

Step 2 of 5

Rub the margarine and Robertsons Master Blend for Roasts Rustic Garlic & Herb into the chicken.

Step 3 of 5

Place the vegetables around the chicken.

Step 4 of 5

Dissolve the stock pot in the boiling water and pour over the top.

Step 5 of 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.

Step: 1

Place the chicken into a three-litre casserole dish.

1/5

Step: 2

Rub the margarine and Robertsons Master Blend for Roasts Rustic Garlic & Herb into the chicken.

2/5

Step: 3

Place the vegetables around the chicken.

3/5

Step: 4

Dissolve the stock pot in the boiling water and pour over the top.

4/5

Step: 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.

5/5

Place the chicken into a three-litre casserole dish.
Rub the margarine and Robertsons Master Blend for Roasts Rustic Garlic & Herb into the chicken.
Place the vegetables around the chicken.
Dissolve the stock pot in the boiling water and pour over the top.
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.