Chicken in a pot

SERVES 4 PREP AND COOK TIME 1 HOUR 50 MINUTES 1.5kg whole chicken, trussed

30g butter, softened

4 thin slices prosciutto (60g) 2 medium leeks (700g), trimmed, cut into 1cm slices

2 large carrots (360g), chopped coarsely

2 trimmed celery stalks (200g), sliced thickly

2 medium parsnips (500g), peeled, chopped coarsely

1 fresh rosemary sprig

4 fresh thyme sprigs

1 cup (250ml) dry white wine

1 cup (250ml) chicken stock 2 tablespoons lemon juice

½ cup fresh flat-leaf parsley leaves, chopped coarsely

1 Preheat oven to 180°C (160°C fan-forced).

2 Place chicken in a 7-litre (28cup) casserole dish. Rub butter over chicken breast; cover with prosciutto. Arrange the vegetables and herbs around the chicken; add wine and stock to dish. Roast, covered, for 1 hour.

3 Remove the dish from the oven; gently stir vegetables. Remove prosciutto from the chicken and place on the vegetables. Add lemon juice to dish; spoon some pan juices over chicken. Roast, uncovered, for a further 30 minutes or until chicken is light golden and cooked through.

4 Place the chicken on a warm platter with the vegetables. Season cooking liquid to taste; spoon liquid over the chicken and vegetables. Sprinkle chicken and vegetables with parsley and serve with creamy mash or couscous and steamed asparagus if desired. Suitable to freeze. Not suitable to microwave.