- 500 g baby chantenay carrots by Sainsbury’s, sliced in half lengthways
- 2 fennel bulbs, root and fronds removed, thinly sliced
- 1 medium whole chicken by Sainsbury’s (about 1.75kg)
- 1 tbsp of olive oil, plus 1 tsp
- 2 cloves of garlic, lightly crushed
- 1 lemon, cut into quarters
- 3 sprigs of thyme
- 175 g baby leeks by Sainsbury’s
- 1 kg baby potatoes by Sainsbury’s
- 2 tbsp flat leaf parsley by Sainbury’s, chopped
Cover the bottom of the slow cooker pot with the carrots and fennel. (See below for an oven-cooked method).
Prepare the chicken by rubbing it all over with the teaspoon of oil and the garlic, then place the lemon, thyme and garlic inside the cavity. Season the outside of the chicken and place it on top of the veg in the slow cooker. If the chicken is too big for the lid to fit snugly, move the vegetables from underneath to the sides. Cover and cook on the high setting for 4 hours. 1 hour and 30 minutes before the end of the cooking time, add the leeks to the slow cooker.
Twenty minutes before the end of the cooking time, bring a large pan of water to the boil and then add the potatoes. Cover with a lid and simmer for 18-20 minutes or until tender but still firm. Drain immediately and then toss with the remaining olive oil and parsley. Season with cracked black pepper.
Place the chicken on a platter or chopping board and carve, serving with the juices and vegetables from the slow cooker and the new potatoes.
Cook's tip: it's easy enough to make this dish in the oven, too. Preheat to 160°C, 140°C fan, gas 3, put all your ingredients – including the leeks and 200ml water – in a casserole dish, cover and cook as above.