Foolproof slow roast chicken

Foolproof slow roast chicken

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(164 ratings)

Prep: 15 mins Cook: 2 hrs, 20 mins

Easy

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
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Ingredients

  • butter, for greasing
    Butter

    Butter

    butt-err

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

  • 1.6kg chicken
    Chicken

    Chicken

    chik-en

    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
    Potato

    Potato

    po-tate-oh

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

  • 2 whole garlic heads, halved through the middle
    Garlic

    Garlic

    gar-lik

    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

    Rosemary

    rose-mar-ee

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

  • 6 bay leaves
  • 1 lemon, cut into wedges
    Lemon

    Lemon

    le-mon

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

Method

  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.

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Comments, questions and tips

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roto
18th Aug, 2013
5.05
found this recipe easy to follow, though I put the lemon and a garlic into the cavity of the bird. also took advice from comments and par boiled the potatoes before roasting. meat is moist and tasty, potatoes were crispy. I made a gravy with the pan juices by adding some chicken gravy granules to thicken.
Natashka's picture
Natashka
14th Jul, 2013
In process of cooking it at the moment, the smell from the oven is fantastic!
tina963
9th Jun, 2013
So easy, I normally don't like cooking chicken as worried if cooked properly, but the chicken was juicy and tasty. My family loved it. Even had time it sit down for a bit whilst cooking! I didn't add the lemon or bay leaves but it still tasted great! Will definitely be doing again.
mimsy55
30th May, 2013
4.05
This was delicious! I followed the advice of the comments and parboiled the potatoes for 10 mins before putting them in with the chicken. They turned out perfectly crispy. I didn't find the placing of the lemon under the chicken all that effective flavour-wise, so will probably place the lemon in the chicken cavity next time. Also, I forgot to put in the bay leaves! It still had a wonderful flavour but I would be interested to see the difference that the bay leaves make.
gre5672
12th May, 2013
5.05
Delicious! Used lemon thyme as no rosemary. Lovely. Agree with previous comments re potatoes - best done in the traditional way.
denizemurray
6th May, 2013
5.05
Lovely! Completely moist with a crispy skin and the smell of it roasting was amazing. I`ll definitely be cooking it again.
mawaheb
5th May, 2013
5.05
Absolutely amazing. I never got a chicken roast right until I found this recipe! I added carrots to the potatoes and used homemade chicken stock- everyone at the dinner table loved it.
hatface1
30th Apr, 2013
Made gravy in the pan. I prefer to pierce half lemons and microwave a for half a minute then shove them (carefully!) in the cavity with tongs. infuses the chicken more, and no lemony potatoes! Foolproof!
latecomer
18th Apr, 2013
Please help - I love this recipe and have always used 1.6kg bird which works beautifully. I've just bought an expensive, very good quality chicken but it's 2.16kg and I'm desperate to use this recipe to roast it tomorrow but am unsure of the timings! Would be grateful if anyone can help!!!
skt13_devon
15th Apr, 2013
Loved this moist chicken! Cooked it for friends who said it was relish! Took advice of others and kept potatoes clear of the lemons, which worked a treat. Will be making this again very soon.

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