There is nothing that screams comfort food like a baked dinner but sometimes I just can’t be bothered doing the whole kit and caboodle. Sometimes I just like to keep it nice and simple without compromising on flavour yet still sit down to a succulent, tender roast with deliciously baked veggies and a good gravy. This Quick Pot Roast Chicken is exactly that, easy, almost one pot (excluding the greens) and mouthwateringly, finger licking good. I kept this particular recipe low carb by omitting the potatoes but that is a matter of personal choice. Feel free to use whatever veggies you desire. I will also give you the recipe for gravy but honestly, the pan juices work just fine.

It definitely helps to eliminate washing up if you have a really good, heavy based casserole that can be transferred from stove top to oven. If not, brown chicken and veg first, make the juices and then transfer to a hot, oven proof dish.


Prep time: 15 Minutes


Cooking time: 40 Minutes


$$ Medium Budget



Serves 4


Olive oil for frying

40gm of butter

4 chicken Marylands, jointed between leg and thigh (you definitely want bone in & skin on)

3 cloves of garlic, thinly sliced

16 thyme sprigs, some leaves removed and really woody stalks discarded

4 wedges of Jap pumpkin, skin on is fine for this variety

4 carrots, peeled and halved diagonally

11/2 cups of dry white wine

11/2 cups of chicken stock

1 heaped tbs of plain flour

A drizzle of Parisian essence (optional)*

Steamed greens of your choice

Sea salt and cracked pepper


To make the Quick Pot Roast Chicken…….


Preheat the oven to 200°C


Heat a large, heavy based casserole and add a little oil. Season the chicken pieces liberally with salt and pepper and brown on all sides until lovely and golden. Remove from the pan and set aside.


In the same pan, brown the pumpkin and carrots until golden, (this speeds up the oven cooking process) remove and set aside.


Add the butter, garlic and thyme leaves to the pan and fry until the garlic is aromatic before pouring in the wine. Use a wooden spoon to scrape the bottom of the pan and bring to a simmer before arranging the veggies and chicken back in the pan. Spoon over the juices, transfer to the hot oven and bake for 30 minutes until everything is golden and cooked through. If you are averse to making gravy this is the time you would dish up, along with steamed greens and spoon over the pan juices.


To make the gravy, remove the chicken and veggies from the pan and transfer them to a lined baking tray. Pop them back in a low oven (approx 160°C) to keep warm and crispy.


Pop the pan back on the stove top and bring to a simmer. Place the flour in a small bowl and whisk in about half of the chicken stock until nice and smooth and pourable. This will ensure a lump free gravy. Add the slurry to the pan juices, whisking the whole time until thickened, adding the remaining chicken stock. Add a dash of Parisian essence, season with salt and pepper, stir to combine and then bring to a simmer. Simmer for approximately 5-10 minutes until the flour is cooked out and the gravy is lovely and rich and thick. If you think it is a little too thick, just add a little water to thin it out.


To serve, divide the chicken and veggies between four serving plates along with greens of your choice. Drizzle over the rich gravy, making sure everyone gets some garlic slices and thyme sprigs. Garnish with tender thyme tips if you like.


  • Parisian essence is a very old fashioned gravy browning essence that makes your gravy a beautiful rich brown colour but doesn’t change the flavour. It is certainly not essential but I always have it in the cupboard for that very purpose. It is available in most supermarkets and online. If you can’t find it, a tablespoon of good balsamic vinegar or a tsp of vegemite will add colour and seasoning, just don’t overdo it on the vegemite! You can buy Parisian Essence here: