Creamy lemon and thyme chicken pot roast

Step 1

Preheat oven to 220°C/200°C fan-forced. Put the 2 lemon halves, 6 of the thyme sprigs and garlic into the cavity of the chicken. Tie legs with kitchen string. Rub with oil and season. Put in a large, wide Dutch oven or casserole dish.

Step 2

Whisk stock, mustard and garlic powders together. Pour stock mixture around chicken. Cover with lid and put in oven. Cook for 45 minutes.

Step 3

Uncover, add potato around the chicken. Pour over cream, arrange extra lemon around chicken and sprinkle chicken with paprika. Cook, uncovered, for a further 45 minutes, or until chicken and potatoes are tender, adding broccolini in final 15 minutes.

Step 4

Finely chop remaining thyme. Stir through with parsley just before serving. Serve with extra thyme sprigs.