Gazza's One Pot Wonder

Cooking time
Serves4-6 people
Gluten-free diets

Gaz (aka Gary Congress) is our brilliant photographer. He’s also a fantastic cook. This is his rockin’ one pot chicken recipe – with the veg, the bird and the gravy all in one pot.

21 ratings


  • 1.5kg chicken*
  • A few onions and/or leeks
  • A few carrots
  • Some spuds or some root veg (apart from beetroot – unless you want a pink chick!)
  • A few crushed garlic cloves
  • 1 orange or lemon, halved
  • A handful of rosemary, thyme or a few bay leaves
  • A glass of white wine
  • Sea salt
  • Freshly ground pepper
  • A drizzle of olive oil

Delicious with the accompanying veg and some quickly cooked up seasonal greens. *If you want to cook a larger chicken, add an extra 5 mins to the cooking time for each 100g added to the weight.

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1. Preheat the oven to 180°C/Gas 4.
2. Remove the giblets from the bird. Use them to make a stock with the bones. Place the chicken in a lidded pot – one big enough for the bird and some veg around it.
3. Peel (if needed) and roughly chop your veg. Cozy it up in the pot around the chicken. Toss a few cloves in the pot.
4. Halve your orange/lemon. Squeeze a little juice over, then pop the rest in the cavity of the chicken.
5. Add some herbs: chopped and scattered over or whole and tucked into the pot. Season well. Pour the wine in. Gloss with olive oil.
6. Cover with lid. Pop in the oven for 1 hr.
7. Uncover. Crank the heat up to 220°C/Gas 8. Let the bird brown for 20-30 mins, till nicely golden. Test that it’s done by piercing the fat part of the leg with a knife. If the juices run clear, it’s done.
8. Let it rest for 15-30 mins before carving, the longer the better – up to an hour is perfectly suitable. It will stay surprisingly warm.
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