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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.