Chicken en cocotte


This recipe is a sample of pot roasted chicken. Serve with gravy and steamed vegetables or with a soy based sauce and stir-fried vegetables.


2 chicken (2 lb each, seasoned, wishbone removed, trussed)
2 lemon (grated zest only)
3 T cooking oil (or 1 1/2 tablespoon butter)
  seasoning (salt and pepper to taste)


  1. Pre-heat oven to 375°F (190°C).
  2. Heat butter in an oven proof casserole dish. Brown one of the chicken on all sides, about 5-10 minutes. Remove and repeat with second chicken. 
  3. Put birds back into the casserole and add lemon zest. Cover.
  4. Cook on the center rack for 30-40 minutes, turning once.
  5. Transfer chickens to a board and keep warm until serving time.
  6. To serve, discard strings and halve.


Used a pronged fork to lift the birds out of the casserole. Use kitchen shears to cut the chickens in half.

6 servings
Preparation time
Cooking time
Total time
55 minutes