Prep: 10 mins Oven time: 90mins

• 1 whole chicken (1.6 – 1.8kg)
• 500g baby potatoes, whole
• 4 carrots, roughly chopped
• 1 onion, diced
• 2 cups peas
• 6 garlic cloves, skins removed
• 5 fresh rosemary twigs
• 1 cup chicken stock – salt reduced
• 2 TBSP white vinegar
• 2 TBSP cornflour
• extra virgin olive oil
• salt and pepper

1. Preheat oven to 180oC (fan-forced).

2. Prepare veggies: slice carrots into approx. 3cm pieces, dice the onion and prick the surface of the potatoes with a fork.

3. Pat chicken dry with a paper towel.

4. Drizzle olive oil over both sides of the chicken and season with salt and pepper.

5. Heat a large cast-iron pot on a medium to high heat and cook each side of the chicken until skin has browned (approx. 2 mins each side).

6. Add carrots, onion, garlic, potatoes and rosemary to the pot, then pour over chicken stock and vinegar.

7. Cover the pot, place in the oven and cook for 80mins.

8. Add the peas and cook for a final 10mins uncovered, then remove the pot from oven.

9. Remove the chicken and veggies from the pot onto a serving dish.

10. Gravy: Strain the remaining juices from the pot into a small saucepan and place on the stovetop at a low heat. Add cornflour and whisk until gravy thickens. Pour gravy over chicken and veggies to serve!

If you don’t have a cast-iron pot, this can be done with a large roasting tray covered with foil