Foolproof slow roast chicken

Foolproof slow roast chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(159 ratings)

Prep: 15 mins Cook: 2 hrs, 20 mins


Serves 4
Slow-roasting is a great way to keep the chicken nice and moist. Adding the potatoes to the roasting tin infuses them with plenty of flavour, too

Nutrition and extra info

Nutrition: per serving

  • kcal634
  • fat27g
  • saturates9g
  • carbs56g
  • sugars4g
  • fibre5g
  • protein44g
  • salt1.76g
Save to My Good Food
Please sign in or register to save recipes.


  • butter, for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1.6kg chicken



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 1kg roasting potatoes, halved or quartered if large



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 whole garlic heads, halved through the middle



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 100ml white wine
  • 100ml chicken stock
  • 2 stems rosemary, broken into sprigs



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 6 bay leaves
  • 1 lemon, cut into wedges



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (182)

rishworth's picture

The chicken was beautiful and full of flavour, after reading the above comments regards undercooked spuds I pulled them out 10 minutes early and put them in the actifry ( great quick fix). Recommended

cookiecat's picture

Cooked this to celebrate the vegetarian daughter's departure! Due to the vagaries of internet shopping the chicken was smaller than the recipe suggests - about 1kg. I cooked it for 45 mins covered, 45 mins uncovered and then about 20 mins on the higher temperature. I put the potatoes back in the oven at 220 while the chicken rested and had cut them quite small - they could have ideally done with about another 10 mins to really crisp up. Made a gravy with the juices, gravy powder and cornflour. The flavours were gorgeous and the meat was very moist. Will definitely cook again.

josophine851's picture

Fool proof recipe, I use it every time for a perfect roast chicken. However I omit the potatoes and roast them separately.

noisysmurf's picture

I have rated this before about a year ago. I am rating again as 5 stars because it is so totally fool proof and versatile. You simply cannot go wrong. Even if you don't have all the ingredients then improvise: I didn't have any white wine so used red today and it still turned out fabulous. I use this recipe so often and it never fails to impress. Thank good food;)))

last edited: 16:22, 5th Sep, 2013
paulandade's picture

Five stars for ease and flavour. I used baby potatoes nestled with 2 quartered red onions, and used the lemon to stuff the chicken. The end result was a beautifully succulent chicken, delicious gravy and lovely roast potatoes. Will definitely make again.

hodsonc's picture

Lovely! Completely moist with a crispy skin and the smell of it roasting was amazing. I will use this as my best chicken roast recipe

ciaramcmichael's picture

The chicken was incredibly moist though potatoes a little undercooked! probably didn't cut them small enough... otherwise perfect.

loskey's picture

My first attempt at a roast chicken was a disaster, although sure it was the ovens fault not mine.
This recipe was fool proof. I was cooking the chicken to use as part of a buffet new years eve so I didn't bother with the potatoes and just put the garlic, lemon and onion in the cavity.
The result was a wonderfully tender chicken with lots of flavour.

_claire_'s picture

I rarely eat let alone cook meat so I used this as a guide when cooking a roast chicken for Christmas dinner, I changed a few bits half veg/half beef stock and a sparkling rose wine(all I had to hand) left out the lemon and par boiled the potatoes. The results were perfect and it was so easy I hardly felt like I was cooking

atrixa's picture

Chicken was quite moist and flavoursome, really tasty! Wouldn't use the potatoes again, however- the taste of the lemon in particular was too overpowering with them, and the pan juices were too overpowering to really use as a gravy. Would definitely try again with a few adjustments.

lumene's picture

This was a great dish - cooked to perfection. It was really easy to make and both the herbs and the lemon gave a pleasant flavour to the chicken.

lumene's picture

This was a great dish - cooked to perfection. It was really easy to make and both the herbs and the lemon gave a pleasant flavour to the chicken.

beibei's picture

The slow cooking at lower heat is the way to go. Chicken very moist and tender.

charlie2912's picture

Just cooked this, was delicious. It was my first attempt at a roast bird but was really easy. Just added some flour to the juices to thicken for the gravy, potatoes did need to go in another pan to crisp up. Will definitely use again.

balck777's picture

Delicious chicken, really moist. While the chicken was resting I put the potatoes back in the oven to crisp up. I wasn't very impressed with the look of the juices so I quickly made another light sauce. Very nice overall.

kasstog's picture

I thought this was really nothing special, which surprised me after all the reviews. Tasteless chicken meat, and terrible roast potatoes. Think I'll stick to my usual Delia method.

rhodesr's picture

Perfect moist roast chicken & beautiful lemon scented roast potatoes. I really don't think you can go wrong with this recipe.

nwilliams87's picture

Absolutely gorgeous! The potatoes were lovely. Had so much flavour. I very nearly didn't try them as other reviewers said they hadn't worked. My advice would be follow the same principle as for greek potatoes, if the pan starts drying out just add a bit more water then the potatoes should never burn. I also have invested in a self basting roasting tin from Argos which really helps all my roasts.

noisysmurf's picture

Just cooked this again for Sunday lunch. It's fantastically easy and works every time I do it. Brilliant recipe to rely upon. Thanks!

845marina's picture

I tried this earlier in the week and it was the tastiest chicken ever. I had no garlic so used an onion cut into quarters. I also put in carrots which were tasty. I roasted my potatoes separately. I will certainly use this recipe again. I am making stock out of the carcass at the moment.


Questions (3)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…