½ lb shallot (250 g), trimmed and diced diagonally
5 large carrots, trimmed and diced diagonally
1 lb potato (500 g), peeled and sliced into thick slices
6 cloves garlic, finely chopped
2 lemons
honey
1 chicken stock cube
fresh thyme
rosemary
1 tablespoon olive oil
6 cups boiling water (1.5 L)
sea salt
4 tablespoons bisto
Nutrition Info
Calories 293
Fat 13g
Carbs 27g
Fiber 2g
Sugar 5g
Protein 14g
How to Make It
1. Step
Sear the chicken in the casserole dish until golden, with 1 tbsp of olive oil (10-15 mins).
2. Step
Once chicken is cooked, remove and add the shallots and carrots to the dish with 4 tbsp of water. Season with salt and pepper. Fry until softened.
3. Step
Add garlic to the carrots and shallots, stirring for 1 minute, then add the chicken pieces to the dish.
4. Step
Grate the lemon zest into a heatproof jug. Squeeze in the lemon juice, add honey and crumble in a stock cube. Poor in 1 litre of boiling water. Stir to melt honey.
5. Step
Add the potatoes, pour in lemony stock and add the rosemary and thyme. Cover and bake for 2 hours at 350 degrees. When there is 20 minutes of bake time left, add the gravy and finish baking.
