Making do in a substandard kitchen

I have been working interstate for most of the past year. After 6 months the company I am working for rented a flat for me. This is no executive apartment; it is a 2 bedroom flat with an almost antique electric stove. One day when the whole family was there I bought a chicken and vegetables to roast. To my surprise when I went to cook it there was no baking dish. I had a big pot so that would have to do….

Pot roasted Moroccan Chicken and vegetables.

1 free range chicken.

Some vegetables that you would normally roast (carrots, potato, sweet potato, beetroot, pumpkin, you get the idea)

1 – 1 ½ tablespoons of Morrocan spice mix. (I buy a blend from Herbies)

250ml (1 cup) of chicken stock.

Preheat the oven to 200c or 400f (yes this oven was so old it was in Fahrenheit – funny when Rusty wanted to cook, he had never seen an oven that went above 250 on the dial J)

Rub the spice all over the chicken.

Cut up the vegetables into serving size pieces.

Put the chicken in the pot and surround with the vegetables.

Pour the stock over the chicken and put the lid on.

Place in the oven for 1 hour.

Take the vegetables out and place in a covered dish to keep warm.

Move the chicken to the carving tray and cover to rest.

Reduce the liquid to make a sauce if desired.

I couldn't believe how tasty and tender this turned out given it was thrown together because I couldn't roast the chook! I knew there was such a thing as a pot roast but I had never done it and I didn't have any cookbooks with me.