Foolproof slow roast chicken

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27 ratings

Recipe by Good Food

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1. Heat oven to 160C/fan 140C/gas 3. Brush a large roasting tin all over with butter and smear some over the skin of the chicken.
2. Place the chicken in the tin and arrange the potatoes around it. Put the halved garlic heads in the tin, pour over the white wine and stock, then cover with foil and place in the oven. Cook for 1 hr then remove the foil and give the potatoes a shake. Add the herbs and lemon wedges, then cook uncovered for 50 mins.
3. Turn the heat up to 220C/fan 200C/gas 7. Cook for 30 mins more, then remove the chicken and potatoes from the pan. Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving. Keep the potatoes warm. Serve with any pan juices.

Per serving

634 kcalories, protein 44g, carbohydrate 56g, fat 27 g, saturated fat 9g, fibre 5g, salt 1.76 g

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Results 1-20

• Jules

  09 November 2007

  Jules rated and commented on this recipe

  

  So easy and tasty. The chicken was perfect and moist.

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• Glenys

  26 November 2007

  Glenys rated and commented on this recipe

  

  Easiest Sunday Lunch ever -chicken and potatoes cooked to perfection. Will definately use this again!

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• GaryH

  26 November 2007

  GaryH rated and commented on this recipe

  

  This recipe is absolutely superb. Very easy to follow and tastes great. I made gravy from the juices in the pan with white wine, chicken stock and gravy granules which went down very well indeed

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• sallyallars

  01 December 2007

  sallyallars rated and commented on this recipe

  

  Delicious recipe and very easy to do - just pop it in the oven and forget about it. Love the way the flavours all mingled together. Totally recommended. Will make this one again and again.

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• Towrie

  02 December 2007

  Towrie rated and commented on this recipe

  

  Really easy roast chicken. Minimum hassle and flavours were excellent. Will definately make again.

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• dean_tanya

  04 December 2007

  dean_tanya rated and commented on this recipe

  

  One of the easiest recipes I have ever made, but conveniently, also one of the most impressive! I have never had chicken so juicy and flavoursome. My one caveat is that any potatoes that were sitting right next to a lemon wedge were overwhelmingly lemony. Next time, I'm going to leave the lemon wedges nestled up to the chicken instead.

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• Mollie Bee

  31 December 2007

  Mollie Bee rated and commented on this recipe

  

  I made this this evening for New Year's Eve dinner and was really lovely - however, I used whole carrots instead of spuds and I couldn't find the bottle opener to open the white wine so used Kirsch cherry liquer instead, and used loads - it was gorgeous, the carrots soaked up the flavour of the kirsch and it wasn't strong, lovely and mild - will definately do with the Kirsch again!

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• Bev

  06 January 2008

  Bev rated and commented on this recipe

  

  Lovely recipe and very very easy! Agree with the comment about the overpowering lemon flavour though and so I will be making sure that the lemon is next to the chicken rather than in with the potatoes. The chicken was delicious...

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• fay

  13 January 2008

  fay rated and commented on this recipe

  

  Really easy and very tasty. Also added some shallots.

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• StowmarKate

  14 January 2008

  StowmarKate rated and commented on this recipe

  

  Chicken was gorgeous and v. moist. Potatoes weren't cooked, though - will par-boil them & cut into smaller pieces next time.

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• tabbycat

  15 January 2008

  tabbycat rated and commented on this recipe

  

  I agree with Stowmarkate - potatoes were nowhere near cooked but couldn't fault the chicken!!

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• shaz

  16 January 2008

  shaz rated and commented on this recipe

  

  Very easy to do and the flavour is fabulous. The chicken stays very moist. I would agree with the previous comments about the potatoes they need to be chopped small.

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• wildspiritart

  19 January 2008

  wildspiritart commented on this recipe

  I was out of rosemary so used sage. It turned out juicy and delicious. Yum! :)

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• Tracey

  20 January 2008

  Tracey rated and commented on this recipe

  

  The chicken was so moist and tasty - def one to make again!

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• littlelouise

  22 January 2008

  littlelouise rated and commented on this recipe

  

  Nice chicken but I definately agree about the lemon overpowering the potatoes, I would definately try to keep them separate.

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• Sam Baker

  03 February 2008

  Sam Baker commented on this recipe

  Tried and tested today with my family, chicken was moist and flavoursome, potatoes were infused with flavour - delicious recipe and I have been told I can definately cook it again.

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• jodiegeorge

  05 February 2008

  jodiegeorge rated and commented on this recipe

  

  I cooked this a week ago. The chicken was lovely, moist and full of flavour, but nobody in my family liked the potatoes, although i did cut them up small as i had read some previous comments. The gravy was also lovely. Would make this again, but would probably use veg instead of potatoes, and just make my own roast potatoes on the side.

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• elli34567

  06 February 2008

  elli34567 rated and commented on this recipe

  

  This recipe is brilliant...I'm a student so as you can imagine the facilities I have are really poor and with this being my first roast I was really impressed with how 'fool-proof' it actually was. In regards to lemony potatoes, I put the lemon inside the cavity of the chicken and it worked beautifully! Yum!

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• Ru'sRecipes

  18 February 2008

  Ru'sRecipes rated this recipe

  

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• karen

  25 February 2008

  karen rated and commented on this recipe

  

  i didnt add any of the vegetables nor the bayleaves as i did mashed and normandy potatoes instead. I added fresh rosemary and lemon wedges along with the wine and chicken stock. I followed the cooking instructions and it was absolutely cooked to perfection. The legs broke off the bone, they were so tender. Highly recommended, for a change.

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Ingredients

• butter , for greasing
• 1.6kg chicken
• 1kg roasting potatoes , halved or quartered if large
• 2 whole garlic heads, halved through the middle
• 100ml white wine
• 100ml chicken stock
• 2 stems rosemary , broken into sprigs
• 6 bay leaves
• 1 lemon , cut into wedges

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 15 mins

Cook min 2 hrs 20 mins

Ingredients

• butter , for greasing
• 1.6kg chicken
• 1kg roasting potatoes , halved or quartered if large
• 2 whole garlic heads, halved through the middle
• 100ml white wine
• 100ml chicken stock
• 2 stems rosemary , broken into sprigs
• 6 bay leaves
• 1 lemon , cut into wedges

Per serving

634 kcalories, protein 44g, carbohydrate 56g, fat 27 g, saturated fat 9g, fibre 5g, salt 1.76 g

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