pot roast chicken

I made this Pot Roast Chicken with Lentils and sun dried tomatoes on a Sunday afternoon and had enough leftovers to take to work the next day. At lunchtime my work colleague, Brenda, who cannot cook for love nor money came and stole some – (bloomin Germans…) However it was the start of an adventure of getting her to start cooking proper food for her and her hubby.

This  is such a simple dish I wouldn’t really call it cooking – more like chucking. Basically you chuck all the ingredients into a big pot and chuck it into the oven to slow cook while you get on with your life. So Simple even Brenda can do it and the great thing is from such simplicity comes an unctuous dish bursting with flavour.

Ingredients for the dish

3 Onions sliced

1 jar of sun-dried tomatoes – chopped and a splash of the oil

2 tins of puy lentils

6 chestnut mushrooms finely chopped up

3 carrots – peeled and diced

6 cloves garlic – roughly chopped

bunch fresh oregano

3 bay leaves

A whole large free range chicken

1 tin tomatoes

Bottle red wine – decent full-bodied

1/2pt good chicken stock


Pot Roast Chicken Method:

Chop and chuck all the veg and herbs from the list down to the chicken into a big pot with a decent splash of the flavoursome oil from the sun dried tomatoes.

Sun-dried Tomato and lentil mix
Sun-dried Tomato and lentil mix


Give all a great big stir and maybe a twist or two of pepper. Then nestle the chicken into the mix and pour over the tin of tomatoes, the stock and finally the bottle of wine.

Chuck it into the oven on about 140 for about 3 hours ish or until the chicken is falling off the bone – serve on it’s own or with rice or a baked potato.

Pot Roast Chicken with Lentils and sun dried tomatoes


I am self taught cook mostly through trial and error and have been cooking ever since I could reach the range! Father of three children.

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