1 x 1.4kg/3lb chicken
1 red onion, cut into wedges
2 carrots, sliced
2 leeks, thickly sliced
2 celery sticks, sliced
450g/1lb new potatoes
2 fresh thyme sprigs
1 fresh rosemary sprig
900ml/1½ pints/3⅔ cups hot chicken stock
4 tbsp chopped fresh parsley
salt and ground black pepper
1 Preheat the oven to 180°C/350°F/Gas 4.
2 Put the chicken in a large, flameproof casserole. Add the onion, carrots, leeks, celery, potatoes, herbs, hot stock and seasoning.
3 Bring to the boil, then cover the casserole and cook in the oven for 45 minutes or until the chicken is cooked through. The chicken is ready when you can pierce the thickest part of the leg with a knife and the juices run clear.
4 Add the parsley to the sauce. Remove the chicken and spoon the vegetables into six dishes.
5 Carve the chicken and divide among the dishes, then ladle the cooking liquid over the top.