Chicken Potatoes & Rosemary

Chicken Pot Roast
  • Servings: 2
  • Time: Prep: 20 mins Cooking: 50 mins to 1 hour
  • Difficulty: easy
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Chicken Pot Roast for 2

A dreich weekend, a head cold to boot and looking after our nephews called for a simple bang in the oven treat. Chicken was the staple of my youth, but there was not a herb in site let alone garlic, just bisto! 

Credit: Granny’s Recipe File

Prep: You’ll need a large bowl for tossing the ingredients together and a lidded roasting dish.  The recipe will scale easily, so chose an appropriate roasting dish. This is perfect for 2 in a small le Creuset


  • 4 Chicken Thighs
  • 3 medium roasting potatoes cut into chunks
  • 100g Bacon Pieces/diced streaky
  • 3 Cloves of Garlic, finely sliced
  • 1 Onion Quartered and then chopped again
  • 2 Sprigs of Rosemary, or few sprigs of thyme
  • Olive Oil
  • Juice of a Lemon
  • 2 tbsp Crème Fraiche

The recipe card recommends serving with a green salad, or braised cabbage like I did.


  • Preheat the oven to 180°c
  • In a large bowl, mix/turn over the potatoes with
    • Chopped onions
    • Diced bacon
    • Finely sliced garlic
    • Finely chopped rosemary or thyme
    • Good glug of olive oil
  • Once everything coated with the oil tip into the casserole dish
  • Place the chicken pieces on top, brush with a little oil if you want the skin to colour
  • Place in the oven with the lid on for 40 mins
  • After this make a judgement call,
  • I took the lid off and placed back in the oven to colour the skin
  • Could have taken the chicken out and roasted separately if the veg was well on its way.
  • Take the chicken out and place on a plate
  • Add the lemon juice and the crème fraiche to the potatoes and turn over

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