Created by John Gionleka, chef-owner of Peckham Bazaar, his much-loved neighbourhood restaurant in South London, this Pot-Roasted Chicken with Yoghurt and EVOO Velouté is a flavour-packed one-pot chicken dinner and a brilliant alternative to a traditional roast chicken. In this whole chicken recipe, the bird is gently pot-roasted with lemon, onions and carrots before the cooking liquor is transformed with strained yoghurt and Little Olive Oil Trio Select extra virgin olive oil into a silky, creamy velouté. Finished with crisp-skinned chicken and a final drizzle of extra virgin olive oil, it's an impressive pot-roasted chicken recipe that makes a comforting family dinner or relaxed weekend meal.
Why We Love John Gionleka's Pot-Roasted Chicken
This recipe makes clever use of every part of the cooking process, with the vegetables and chicken creating a deeply flavoured cooking liquor that becomes the base of the velouté. Strained yoghurt brings creaminess and a gentle tang, while Little Olive Oil Trio Select extra virgin olive oil is blended into the sauce for richness and a smooth, velvety texture. Returning the tender chicken to the oven at the end gives the skin a crisp finish, creating a one-pot chicken dish that feels both comforting and restaurant-worthy.
How to Make Pot-Roasted Chicken with Yoghurt and EVOO Velouté
Place the whole chicken in a large casserole or roasting pot. Pour over the lemon juice, then season with the salt and black pepper. Leave for approximately 5 minutes.
Caramelise the chicken on all sides until it develops a good colour.
Add the onions, or other alliums, and carrots, cut into large chunks. Cover with a lid and continue cooking gently until the vegetables begin to soften and caramelise, taking care not to let them burn.
Add approximately 500ml water and continue to cook gently, adding more water gradually if required.
Cook for approximately 60–75 minutes, depending on the size of the chicken, until it is fully cooked and tender.
Remove the chicken from the pot and set it aside.
Add 2 tablespoons of Baldo, basmati or black rice to the cooking liquor and cook until the rice is tender.
Remove the vegetables from the pot, then add the strained yoghurt to the remaining cooking liquid.
Add 60–70ml Little Olive Oil Trio Select extra virgin olive oil and blend until completely smooth, creamy and velvety. Taste and adjust the seasoning if necessary.
Return the chicken to a hot oven for approximately 15 minutes, until the skin is crisp and beautifully roasted.
To serve, spoon the yoghurt and EVOO velouté into the base of a shallow bowl or plate. Portion the pot-roasted chicken and arrange it on top, then finish with 10–15ml Little Olive Oil Trio Select extra virgin olive oil drizzled over the dish.
Pot-Roasted Chicken with Yoghurt and EVOO Velouté Recipe Info
Details
Dish: Main course
Diet: Omnivore
Serves: Approximately 4
Prep: Approximately 20 minutes
Cook: Approximately 1 hour 30 minutes
Total: Approximately 1 hour 50 minutes
Ingredients
For the pot-roasted chicken:
- 1 whole chicken, approximately 1.6–1.8kg
- 50ml lemon juice
- 1 tbsp salt
- 1 tsp black pepper
- 2 medium onions or other alliums, cut into large chunks
- 2 medium carrots, cut into large chunks
- 500–700ml water, added gradually as required
- 2 tbsp Baldo, basmati or black rice
For the yoghurt and EVOO velouté:
- 250g strained yoghurt
- 60–70ml Little Olive Oil Trio Select extra virgin olive oil
- Salt, to taste, if required
To finish:
- 10–15ml Little Olive Oil Trio Select extra virgin olive oil
Nutrition
Estimated per serving, based on 4 servings
Calories: approximately 720 kcal
Protein: approximately 60g
Carbohydrates: approximately 15g
Dietary Fibre: approximately 2g
Total Sugars: approximately 7g
Fat: approximately 46g
Saturated Fat: approximately 12g
Sodium: approximately 1,250mg
Vitamin C: approximately 15% DV
Iron: approximately 15% DV
Calcium: approximately 15% DV
Nutrition is an estimate and will vary depending on the size of the chicken, the amount of skin eaten, the quantity of cooking liquor and velouté served and the amount of extra virgin olive oil used.
A Little More About This Pot-Roasted Chicken Recipe
Ingredient Guide
A whole chicken forms the heart of this recipe, with lemon juice, onions and carrots flavouring both the meat and the cooking liquor as it gently pot-roasts. A small amount of Baldo, basmati or black rice is cooked in the liquor before strained yoghurt and Little Olive Oil Trio Select extra virgin olive oil are added to create John's smooth, creamy velouté. The yoghurt provides a gentle tang that balances the richness of the chicken, while the extra virgin olive oil gives the sauce body and a silky finish before a final drizzle is added at the table.
Prep Tips
Choose a casserole or roasting pot large enough to hold the whole chicken comfortably and take time to caramelise the chicken on all sides before adding the vegetables, as this helps build the flavour of the cooking liquor. Add the water gradually rather than all at once, using 500–700ml depending on how the chicken cooks. Once the yoghurt and extra virgin olive oil have been added to the cooking liquor, blend thoroughly to achieve the smooth, velvety consistency that gives the sauce its name.
Ingredient Swaps
John's notes give Baldo, basmati and black rice as options, so use whichever you prefer or have available, bearing in mind that the finished texture and cooking time may vary slightly. If strained yoghurt is unavailable, a thick, full-fat Greek yoghurt makes a practical alternative for maintaining the creamy texture of the velouté.
Serving Suggestions
Serve the Pot-Roasted Chicken over a generous spoonful of the yoghurt and EVOO velouté, finishing with a visible drizzle of Little Olive Oil Trio Select extra virgin olive oil. John also suggests seasonal girolles or morels when available, while roasted vegetables and homemade mayonnaise can be served alongside for a more substantial one-pot chicken dinner.
