Pot Roast Chicken with Lemon Rosemary is a colorful carrot and zucchini ribbons go well with this dish. Nice Luxury occasion recipe go for social

Serves: 4 

Preparation: 20 mins

Cooking: about I V4 hours

Ingredients 

olive oil 2 tablespoons

unsalted butter I 5 g (1 tablespoon)

chicken 1 x 1.75 kg (3 1/2 lb), jointed

garlic cloves 2, finely crushed

medium dry white wine 125 ml ( 1/2 cup)

rosemary sprig 1

lemon juice 2 tablespoons

strips of lemon peel 5—6

salt and pepper

Method 

Heat the oil and butter in a heavy flameproof casserole dish. Add the chicken and brown lightly, adding the garlic towards the end.

Add the wine, rosemary. saft and pepper. Bring to a boil for 2—3 minutes, then lower the heat. 

Cover tightly and cook over a very low heat, turning the chicken occasionally, for about 45—50 minutes. or until the juices run clear.

Remove the chicken to a warm plate, cover and keep it warm. Discard the rosemary and skim off most of the fat from the cooking juices. 

Stir in the lemon juice and peel and bring to a boil over a high heat. stirring constantly. 

Pour the sauce over the chicken and serve at once.