Pot-roast cider chicken with creamy onions and gem lettuce

Pot-roast cider chicken with creamy onions and gem lettuce
  • Serves icon Serves 4
  • Time icon Takes 15 minutes to make and 1½ hours to roast

Cooking chicken in this way ensures maximum moistness, yet gives a crispy skin. And there’s no need to make gravy!

Nutrition: per serving

Calories
663kcals
Fat
32.7g (17.8g saturated)
Protein
74.6g
Carbohydrates
11.3g (8.9g sugars)
Salt
0.7g
Calories
663kcals
Fat
32.7g (17.8g saturated)
Protein
74.6g
Carbohydrates
11.3g (8.9g sugars)
Salt
0.7g

Ingredients

  • 1.5kg whole free-range chicken
  • 330ml dry cider
  • 2 large onions, sliced
  • 4 sprigs fresh thyme, leaves picked
  • 142ml pot double cream
  • 4 little gem lettuce hearts, quartered
  • Mashed potato, to serve

Method

  1. Preheat the oven to 200°C/fan180°C/gas 6. Put the chicken in a large casserole, pour over the cider and stir in the onions and thyme. Season, cover and roast for 45 minutes.
  2. Uncover the chicken and roast for a further 45 minutes, until golden on top and cooked through. Transfer the bird to a plate to rest for 5 minutes.
  3. Put the casserole on the hob over a low heat and pour in the cream to warm through. Add the lettuce, cover and cook gently for 3-4 minutes, until the lettuce is tender. Season to taste.
  4. Carve the chicken and serve with the lettuce, pan juices and some mashed potatoes.

delicious. tips

  1. Replace the little gem lettuce with peas, if you like.

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Reviews

Read what others say...

  1. We love this recipe. I add peas as well as the lettuce and occasionally some small new potatoes. I also use creme fraiche instead of cream. Yum!

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