Prep
20m
Cook
45m
Total
1h 5m
Ingredients
Method
Nutrition
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For
4
M
I
1
Chicken, whole (about 1.6–1.8kg)
1
tbsp
Olive oil
Salt
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Per Serving
Calories
620kcal
Fat
26g
Carbs
45g
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Slice the potatoes thin. Around 3-4mm works best so they cook through and crisp on top. A mandolin makes this very easy. | Beans are a great addition. Butter beans, chickpeas or pinto beans bulk the dish out and add fibre and protein. | Use a wide pan. A shallow casserole or tray allows more potato surface area so they crisp better. | Extra flavour trick: a splash of white wine when cooking the vegetables adds depth. Let it reduce before adding butter and flour. | Shortcut option: instead of roasting a whole chicken, you can use 600-700g cooked shredded chicken or leftover roast chicken. | This reheats brilliantly the next day. Warm it in the oven at 180°C for 20 minutes so the potatoes crisp back up. | You can also turn leftovers into a quick chicken pie filling by reheating the base and topping with puff pastry. | Any leftover chicken carcass is perfect for making homemade stock for soups or risottos.
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Cecilie R
an hour ago
Do you mean onepot and not hotpot? In my world hotpot is an entirely different thing - chinese!
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Prep
20m
Cook
45m
Total
1h 5m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
1
Chicken, whole (about 1.6–1.8kg)
1
tbsp
Olive oil
Salt
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
620kcal
Fat
26g
Carbs
45g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Slice the potatoes thin. Around 3-4mm works best so they cook through and crisp on top. A mandolin makes this very easy. | Beans are a great addition. Butter beans, chickpeas or pinto beans bulk the dish out and add fibre and protein. | Use a wide pan. A shallow casserole or tray allows more potato surface area so they crisp better. | Extra flavour trick: a splash of white wine when cooking the vegetables adds depth. Let it reduce before adding butter and flour. | Shortcut option: instead of roasting a whole chicken, you can use 600-700g cooked shredded chicken or leftover roast chicken. | This reheats brilliantly the next day. Warm it in the oven at 180°C for 20 minutes so the potatoes crisp back up. | You can also turn leftovers into a quick chicken pie filling by reheating the base and topping with puff pastry. | Any leftover chicken carcass is perfect for making homemade stock for soups or risottos.
Only visible to you
Made it?
Cancel
C
Cecilie R
an hour ago
Do you mean onepot and not hotpot? In my world hotpot is an entirely different thing - chinese!
Like
Reply
Cancel
