Serve this tender pot-roast chicken dish with mash and sweet baby onions braised in vinegar. And the dinner is completely gluten-free too.

Pot-Roast Chicken
Serves 4
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Prep Time
20 min
Cook Time
1 hr 20 min
Total Time
1 hr 40 min
Prep Time
20 min
Cook Time
1 hr 20 min
Total Time
1 hr 40 min
  1. 1 x 1.25kg fresh chicken
  2. 1 large lemon, halved
  3. 600g baby onions or shallots, peeled but with the root left on
  4. 1 small bunch fresh thyme
  5. 125ml dry white wine
  6. 1 x 10g glutenfree chicken stock cube
  7. 3tbsp balsamic vinegar
  8. 2tsp caster sugar
  9. 100g unsalted butter, cubed
  10. 2tbsp cornflour
  11. 4tbsp water
  12. Salt and freshly ground black pepper
  13. Mashed potato, to serve
  1. Preheat the oven to 180°C (350°F, gas mark 4). Put the lemon halves inside the chicken. Place the chicken in a large flameproof casserole dish.
  2. Place the onions around the bird, along with the thyme, wine, crumbled stock cube, vinegar, sugar, butter and seasoning.
  3. Place the dish over a low heat and bring to a simmer. Once the liquid starts to bubble place the lid on top and pop into the oven for 1 hr.
  4. Once cooked, remove the chicken and thyme stalks from the pan.
  5. Gently cook down the onions and stock for 10 mins on the hob or until it forms a gravy-like consistency.
  6. Mix the cornflour and water together in a cup to form a smooth paste. Stir the paste into the simmering mixture, stirring all the time and the juices will thicken nicely.
  7. Serve the chicken whole or jointed on a large plate with the onion stew alongside.
  8. This recipe is taken from Seriously Good! Gluten-free Cooking by Phil Vickery (Kyle Cathie, £19.99) with photography by Steve Lee, available from
  1. Phil says: 'Pot roasting means part roasting and part braising - the meat is slowly cooked in a covered dish. I like to roast chicken with a little wine and plenty of big flavours such as lemon and thyme.'
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