Oven-braised chicken

Recipe: Oven-braised chicken


  • 1 (about 1.6kg) free-range chicken
  • 1 lemon, halved
  • 700g small waxy potatoes, peeled
  • 2 carrots, peeled
  • 2 small brown onions, chopped
  • 2 parsnips, peeled
  • 1 tbs mild sweet paprika
  • Sea salt
  • 2 tbs olive oil
  • 600ml chicken stock
  • 1 bay leaf
  • 2 sprigs of thyme
  • 50g butter, melted
  • 100ml thick cream
  • 2 tbs roughly chopped tarragon


  1. Preheat oven to 200°C. Wash chicken inside and out. Pat dry and place half a lemon in the cavity of the chicken and tie the legs together with kitchen string. Cut all the vegetables into roughly equal-sized pieces and place in the base of a large casserole dish.
  2. Sprinkle the chicken with paprika, and season with sea salt and pepper. Heat the olive oil in a frypan over medium heat and fry chicken until golden on all sides. Place chicken in casserole with vegetables and pour in enough stock to come halfway up sides of vegetables – the tops of the vegies should be sticking out.
  3. Add the bay leaf and thyme, then cover and bake for 1 hour, basting the chicken with stock every 15 minutes. Increase the oven to 220°C. Remove the chicken from the casserole and set aside to rest. Place the vegetables on a baking tray, brush with the melted butter and roast for 10 minutes to crisp. Pour the sauce from the casserole dish into a saucepan and simmer over high heat until reduced and thickened.
  4. Add the cream, juice of the remaining lemon half and the tarragon. Taste for seasoning. Carve the chicken and serve with the vegetables and sauce.

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)