Pot Roast Chicken, with Tomatoes, Bacon, Smoked Paprika & Spinach ⠀⠀⠀⠀⠀⠀⠀⠀⠀

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Here is a tasty and comforting way to pot roast a chicken. Minimum fuss, yet maximum flavour. Isn’t that what we all want? On this occasion I used bacon lardons, but pancetta, chorizo or even Nduja sausage would all work beautifully.

Serve with baked or mashed potatoes, or for the ultimate one pot dish, add a can of drained beans for the last 20 minutes.

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Serves 4

INGREDIENTS

1 medium Chicken

2 small onions - chopped

1 whole garlic bulb - top removed horizontally (roughly chop the bits you sliced off)

150-200g bacon lardons

1 tin tomatoes

1/2 tin water

2 teaspoons smoked paprika

2 handfuls fresh spinach

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METHOD

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Preheat the oven to 200 degrees (conventional) 180 degrees (fan)

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Add the onions, garlic and lardons to a large pan. Drizzle with a little oil and season. Add the chicken and season once more. Cook in the oven for 45 minutes. Remove from the oven and pour in a tin of tomatoes, smoked paprika and 1/2 tin of water. Return to the oven with a lid for another 45 minutes.

Serve with rice, mashed potato, or baked potatoes.