Pot roasted chicken with paprika, shallots and potatoes

Paul Warburton
by Lovemoney Staff Paul Warburton on 17 September 2010  |  Comments 12 comments

Check out this amazing recipe for pot roasted chicken with paprika, shallots and potatoes - for £1.49 per person!

Welcome to our Frugal Recipe blog! If you're registered on lovemoney.com, you can follow this blog and find new posts as soon as they are published, via your personal homepage. Never miss a frugal recipe again - register now.

Pot roasted chicken with paprika, shallots and potatoes (Serves 4)

Now this is one tasty dish and criminally easy. Pot roasting really does give you the best of both worlds. You get a beautifully moist chicken with nicely browned skin. The most important aspect for me though is you keep all of the flavour from the chicken in the pot and this of course creates amazing gravy. Get this one done this Sunday.

Ingredients

  • 1kg extra special corn fed chicken (£4.08)
  • 450g of shallots (£1.37)
  • 450g of maris piper potatoes (50p)

The cupboard staples…

Salt, black pepper, olive oil, paprika, 1 bulb of garlic (use all the cloves) and 1 chicken stock cube.

Total cost

If you already have the cupboard staples, then according to mysupermarket.co.uk, this trolley was cheapest at ASDA where it came to £5.95 - that's £1.49 per head!

Instructions

  • Pre-heat the oven to 170C (325F or gas mark 3).
  • Best to get the shallots, garlic and potatoes prepared first. Just peel the shallots keeping them whole. The potatoes should be peeled and then cut into good sized cubes – if they are too small, they will dissolve a little too much in the oven. The garlic can just be roughly chopped.
  • Now season the chicken inside and out with salt and pepper and then rub paprika all over the chicken. Really rub the paprika in and don’t be shy with it – make sure you coat the whole chicken.
  • Grab a large casserole dish (one that can go on the heat to seal the chicken first – a le creuset dish is perfect for the job), add a little olive oil and get on a high heat. Add the chicken to the dish and brown all over. This will take about 10 minutes. Once browned set the chicken to one side and add the shallots to the dish. Get a little colour on the shallots and then add the garlic, frying for a further minute and then finally add 450ml of chicken stock to the dish (using one chicken stock cube - of course, fresh stock is better if you have it) and the potatoes. 
  • All you need to do now is put the chicken back in the dish and cover with a lid (or foil) and cook for 1 hour. After 1 hour turn the oven up to 200C (400F or gas mark 6), take off the lid cook for a further 10 minutes.
  • Once the chicken is done, leave to rest in a warm place (loosely covered with foil) for around 15 minutes before carving and serving. This gives the chicken time to relax and let some of those juices flow out into the gravy. It will also be a lot easier to carve.
  • Happy eating!

A bit about the Frugal Recipes chef, Paul Warburton

Paul Warburton, a lovemoney.com staff member, had a hectic career in the world of hot kitchens and screaming chefs before joining the lovemoney.com products development team.

During these years, under the tutorage of some great chefs, he honed his skills in cooking for numbers within a tight cost and portion-controlled environment.

Now he's planning to regularly offer his help to all budding chefs in the lovemoney.com community, so you can enjoy his original, low-cost recipes with your family and friends every Friday for free!

What lovemoney.com readers have said about Paul's other recipes

"We enjoyed this recipe very much: easy to make and even easier to eat!" varneyrob

“Thanks Paul, another great tasting easy recipe. It was my first risotto attempt ever and it was great, I even impressed my in-laws with it. Many thanks...” welshlady

"I made this recipe and it was absolutely delicious! Seriously good! Five of us feasted on it, and feasted well..." Ibeshy

"I made this recipe on Saturday night, and my 13 year-old son promptly requested it again for the following night!" Malcolm Wheatley

"This is a cracking risotto recipe. Just had it for lunch & it's a winner. More recipes please. Thanks." SavvyLass

"Another delicious offering from Paul. Thank you - keep 'em coming!" Palefire

Please add your own comments using the comments box below!

If you like this recipe, why not also try Paul's other Frugal Recipes:   Smoked haddock and leek risotto | Prawn and chilli linguine | Homemade Cornish pasties | Teriyaki chicken legs with coriander and lime noodles | Turkey, mozzarella and sage meatballs with fettuccine and tomato sauce | Lemon and garlic roasted lamb breast, boulangere potatoes and minted peas | Posh macaroni cheese with crispy bacon and oven dried tomatoes | Falafel, roast pepper and feta salad with chilli tomato salsa | Chicken ‘oven baked’ with cream, mushrooms and thyme | Slow roasted pork shoulder ‘Chinese style’ with pak choi | Chilli steak burgers, paprika wedges and homemade coleslaw |Broad bean, halloumi and mint farfalle | My chicken curry, basmati rice and coriander yoghurt | Barbecued whole mackerel and a spicy lime salsa | Moussaka | Pan fried trout fillets with a dill potato salad | Chicken braised with cider and red cabbage (and proper baked potatoes) | Lincolnshire sausages with red onion gravy and thyme and Gouda polenta | Beef enchiladas with a lime sour cream | Slow roasted duck legs and charlotte potatoes with a carrot and cumin salad | Paella | Asparagus and gruyere tart with new potatoes | Haddock fishcakes with radish and watercress salad and lemon crème fraiche dressing | Prawn and pea risotto | Honey roasted gammon and apples with champ | Hot chocolate fondants with crème Chantilly | Shin of beef, kidney and ale pie Tandoori chicken with coconut rice & mint raita | Homemade gnocchi with a tomato & thyme sauce, spinach and ricotta  | Frugal Pancakes | Griddled black pudding, chimichurri mash and caramelised apples  | Mixed bean and coriander green curry with fragrant rice  | Lamb koftas with a feta, mint and chickpea salad & chilli grilled pittas  | Pork, rosemary and white bean ravioli with a chilli tomato sauce  | Sausage & leek casserole with parsley dumpings | Pork, chorizo & cannellini bean stew | Rabbit, bacon & thyme pie | Potato rosti with creamed spinach and poached egg | Pumpkin and sage risotto | Slow braised oxtail with autumn mash | Spiced whole mackerel with chickpea salad | Twice cooked belly pork (with gravy) parsnips and sweet apple red cabbage | Roasted pheasant | Portobello mushroom, port and stilton wellington | Lemon tart with fresh vanilla mascarpone | Massaman currySmoked mackerel pate on crostini and red onion confit  |Rolled breast of lamb with garlic mash and Savoy cabbage | Lemon & rosemary chicken thighs |  Thai Pollock curry with egg noodles | Chunky pea and ham soup| Spaghetti alla carbonara | Pork stroganoff | Green chilli meat balls, sunflower seed couscous salad and mint yoghurt |  Tagliatelle with air dried cured ham and minted peas | Beef, thyme and mushroom loaf with potato dauphinoise | Mixed bean and coriander green curry with fragrant rice | Egg Florentine with smoked cheddar and rocket salad | Beef, mushroom and thyme pie | Spicy tuna, bean and coriander lasagne |  Beef koftas with a feta, spinach and fresh mint salad | Chorizo and pea risotto | Sausage and rosemary hotpot | Beef & thyme (Lancashire) hotpot

Remember, if you're registered on lovemoney.com, you can follow this blog and find new posts as soon as they are published, via your personal homepage. Never miss a frugal recipe again - register now.

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Comments (12)

  • ddrysdale99
    Love rating 0
    ddrysdale99 said

    Whenever I cook a chicken it gives off half a pint of fat - which I collect and use for roasting. What happens to the fat in this recipe?

    Report on 22 September 2010  |  Love thisLove  0 loves
  • Paul Warburton
    Love rating 21
    Paul Warburton said

    Hi ddrysdale99, the cheaper the chicken the more fat it will produce. The corn fed chicken in this recipe shouldn't be too bad, but it will obviously drain fat whilst cooking.

    I would suggest that when you take the pot roast out of the oven remove the chicken and then skim the fat from the top of the gravy using a ladle.

    Hope this helps.

    Thanks, Paul

    Report on 23 September 2010  |  Love thisLove  0 loves

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