Recipe: One-pot chicken with spring vegetables

1.5–1.6kg chicken

3 tbsp olive oil

1 tsp runny honey

1 tsp lemon juice

300g baby new potatoes, scrubbed and any larger ones halved

1 onion, thinly sliced

2 garlic cloves, peeled but left whole

200g baby carrots

300ml hot chicken stock

300ml white wine

100g frozen peas

2 tbsp fresh tarragon leaves

salt and black pepper

Method

● Preheat the oven to 200°C.

● Put the chicken into a large, shallow ovenproof dish or skillet.

● Drizzle over the olive oil, honey and lemon juice and season.

● Roast for 30 minutes until lightly golden brown, then add the potatoes, onion, garlic and carrots and toss to coat with the olive oil, honey and lemon in the dish around the chicken.

● Pour the chicken stock and wine over the vegetables, then put the dish back in the oven for a further 45 minutes, until the chicken is golden brown and cooked through and the vegetables are tender (you might need to cover the chicken with foil if it is getting too brown).

● Add the peas and cook for a final 5 minutes.

● Remove from the oven and sprinkle with tarragon leaves before serving.