Created by John Gionleka, chef-owner of Peckham Bazaar, this Pot-Roasted Chicken with Yoghurt and EVOO Velouté is a flavour-packed one-pot chicken dinner. It's a brilliant alternative to a traditional roast chicken and perfect for the colder months. 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 adds creaminess and a gentle tang, while Little Olive Oil Trio Select extra virgin olive oil blends 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
Pour a generous drizzle of Little Olive Oil Trio Select extra virgin olive oil into a large, heavy-based pot. Add the chicken (John uses a French black-legged variety), cover with the lid and cook gently for a few minutes.
Pour over the lemon juice, season with salt and black pepper, then leave for approximately 5 minutes.
Continue cooking, turning the chicken as needed, until caramelised and nicely coloured on all sides.
Add the onions and carrots (and other veg as desired), 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 about 60–75 minutes, depending on the size of the chicken, until fully cooked and tender.
Remove the chicken from the pot and set it aside.
Add 2 tablespoons Baldo, basmati, or black rice to the cooking liquor and cook until 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 seasoning as needed.
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 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 (John uses a black-legged chicken from France), approximately 1.6–1.8kg
- Enough Little Olive Oil Trio Select extra virgin olive oil to cover the pot base, approx 30ml
- 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 780 kcal
Protein: approximately 60g
Carbohydrates: approximately 15g
Dietary Fibre: approximately 2g
Total Sugars: approximately 7g
Fat: approximately 53g
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. Cook a small amount of Baldo, basmati, or black rice in the liquor, then strain the yoghurt and add Little Olive Oil Trio Select extra virgin olive oil 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, with a final drizzle 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 you've added the yoghurt and extra virgin olive oil to the cooking liquor, blend thoroughly to achieve the smooth, velvety consistency that gives the sauce its name.
Ingredient Swaps
John uses a French black-legged chicken, but a good-quality organic chicken from the supermarket will work well too. For the rice, John suggests Baldo, basmati or black rice, so use whichever you prefer or have to hand, adjusting the cooking time as needed. If you can’t find strained yoghurt, use a thick, full-fat Greek yoghurt to achieve a similarly creamy 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.
