Creamy One Pot Roast Chicken

Ingredients

Scaled for your household (4 portions) · original serves 4

• Leek1
  pale section only, cut into 2 cm pieces
• Whole chicken1½ kg
• Spreadable butter60 g
• Fresh thyme1 AU tbsp
  plus extra sprigs, to serve
• Lemon1
  rind finely grated
• Garlic cloves2
  crushed
• Cooking cream300 ml
• Chicken stock185 ml
• Mustard powder1 AU tbsp
• Brown sugar3 tsp
• Baby chat potatoes500 g
  quartered
• Flat-leaf parsley (optional)to taste
  to serve
• Saltto taste
• Black pepperto taste

Method

1. 1

   Heat the oven to 200°C, or 180°C fan forced. Spread the leek across a large oven dish and place the butterflied chicken on top, breast side up.

2. 2

   Mix the butter spread with thyme, grated lemon rind and garlic. Spread over the chicken, season and roast for 30 minutes.

3. 3

   Whisk cream, stock, mustard powder and sugar together. Add the quartered potatoes to the dish and pour over the cream mixture. Roast for a further 45 minutes, or until the chicken is cooked through and potatoes are tender. Carve and serve with the creamy sauce, parsley and extra thyme.