Herby slow-roast chicken

Herby slow-roast chicken

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(3 ratings)

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Cooking time

Prep: 25 mins Cook: 3 hrs, 50 mins Plus overnight marinating

Skill level

Easy

Servings

Serves 6

Marinade your bird overnight in bay, rosemary, lemon thyme and sage, then slow-cook for a flavour-packed roast dinner

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
629
protein
35g
carbs
27g
fat
36g
saturates
17g
fibre
5g
sugar
11g
salt
1g

Ingredients

  • 2 small garlic bulbs, cloves separated but not peeled
  • 1 large bunch rosemary
  • 1 large bunch lemon thyme
  • 1 large bunch sage
  • 1 large bunch bay leaves
  • 2 small lemons, zested
  • 4 tbsp olive oil
  • 1 medium chicken - the best quality you can afford
  • 400g carrots, halved
  • 500g baby new potatoes, halved
  • 2 medium red onions, cut into wedges
  • 100g butter, softened
  • 150ml white wine

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Method

  1. Roughly bash the garlic cloves and herbs (a rolling pin or meat mallet is good for this), then put in a large food bag or dish with the lemon zest, oil and chicken. Rub everything into the chicken, inside and out. Leave to marinate overnight.
  2. Heat oven to 140C/120C fan/gas 1. Remove the chicken from the fridge 30 mins before you want to cook it. Put the vegetables in a large roasting tin and top with the chicken. Scatter the herbs and garlic from the marinade over, around and inside the bird. Push the 2 lemons inside the chicken too, halving to fit if necessary. Rub the butter all over the skin and season generously.
  3. Pour the wine into the tin with 150ml water, cover tightly with a tent of foil (so it doesn’t touch the top of the bird) and cook for 2 hrs. Remove the foil and continue cooking for 1 hr more, or until the chicken is cooked and the juices run clear. Increase oven to 220C/200C fan/ gas 7 and roast for 25-30 mins more until the skin is really crisp. Lift the chicken from the tin to rest on a plate for 30 mins, covered again with the foil.
  4. Meanwhile, put the roasting tin on the hob and bubble to reduce the cooking juices a little. Add any juices from the rested chicken and season to taste. Serve the bird in the middle of the table to share, alongside the buttery veg.

Recipe from Good Food magazine, April 2013

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Comments

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kingthorpe's picture
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Perhaps the chicken I used was a bit on the small to medium size, but I found the meat was pretty dry and virtually no liquid to make a gravy. Would leave out the last 25-30 mins on high next time.

hedge_hog's picture
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Delicious!

olivelady's picture
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This is very, very good. Especially since first I rubbed the chicken with The Best Olive Oil/Carothers' Olive Oil and then rubbed on the spices/ This "bird" was so moist and so delicious!
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