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Oven-Braised Chicken with Vegetables
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Oven-Braised Chicken with Vegetables

Prep Time20 minutes
Active Time1 hour
Uncover30 minutes
Total Time1 hour 50 minutes
Course: Main Course
Cuisine: American
Yield: 4 Servings

Equipment

  • 1 Heavy Oven-Proof Pot

Materials

  • 1 whole Chicken
  • 2 tsp Salt
  • 2 tsp Freshly ground pepper
  • 1 whole Yellow onion Cut in half
  • 1 head Iceberg lettuce Cored and slicked lengthwise
  • 2 whole Carrots Peeled and coarsely chopped
  • 2 whole Green peppers (capsicums) Seeded, deribbed and coarsely chopped
  • 2 Tbs Unsalted butter At room temperature
  • 1 cup Chicken stock

Instructions

  • Preheat oven to 375°F (190°C)
  • Rub the cavity with salt and place the onion halves inside. Set aside.
  • Place the lettuce, carrots and bell peppers in the bottom of a heavy, ovenproof pot. Rub the outside of the chicken with the butter and salt and pepper to taste. Place it in the pot breast-side up. Add the chicken stock. Cover and place in the oven for 1 hour. Uncover and continue to cook until the chicken is tender, 30 minutes longer.
  • Carve and serve.