If the amount of washing-up that cooking can produce is something you truly hate, then one-pot meals are the perfect solution – admittedly this isn’t counting any side dishes. And if you’re looking for a truly succulent roast then this is the perfect solution. Roasting the chicken with the lid on will keep the chicken beautifully moist and the flavours of tarragon, prosecco and mushroom give it an earthy and wintery twist.
1 whole free-range chicken, around 1.5kg
300g baby chestnut mushrooms
4 large shallots, halved
500ml hot chicken stock
1 small bunch (20g) fresh tarragon
4 garlic cloves, smashed
1 tsp olive oil for brushing
Salt & pepper for seasoning
Preheat your oven to 180C, start by brushing the chicken with olive oil. Season with salt and pepper.
Stuff two of the garlic cloves and most (leave a little for adding later) of the tarragon inside the chicken. Place the chicken with the shallots, remaining two garlic cloves and prosecco into a large roasting pot.
Pour the chicken stock around the sides, put the lid onto the roasting pot and place into the oven and roast for 1 hour.
Add the mushrooms, sprinkle with the remaining tarragon. Place back into the oven without the lid and roast for a further 30 minutes.
Serve with seasonal vegetables or mashed potatoes.