Foolproof slow roast chicken

Foolproof slow roast chicken

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(154 ratings)

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Cooking time

Prep: 15 mins Cook: 2 hrs, 20 mins

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
634
protein
44g
carbs
56g
fat
27g
saturates
9g
fibre
5g
sugar
4g
salt
1.76g

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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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.

Recipe from Good Food magazine, October 2007

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Comments

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josophine851's picture
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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
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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
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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
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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
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Brilliant!
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
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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
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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
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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
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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
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The slow cooking at lower heat is the way to go. Chicken very moist and tender.

charlie2912's picture
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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
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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
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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
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Perfect moist roast chicken & beautiful lemon scented roast potatoes. I really don't think you can go wrong with this recipe.

nwilliams87's picture
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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
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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.

jaynewestwood's picture
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My chicken was smaller than the recipe but I still found it wasn't quite cooked through so left it in a bit longer. The chicken was nice, moist, tender and juicy but it certainly didn't fall off the bone like others have said. (maybe its my oven .....) Like others, once the chicken was out I turned up the heat to brown off the potatoes and roasted some peppers, onions, carrots and courgettes to serve with the meal. I had hardly any of the stock left so good job I didn't want to make gravy!
All in all, I have a much longer recipe from Heston for slow cooking chicken which I will return to and only use this again if I don't have the prep time for that one.

causey's picture
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Chicken was fine and cooked in time given, but potatoes (halved) needed another 20 minutes and weren't so nice as proper roast potatoes. I couldn't taste any of the herbs. The pan juice was unpleasantly acidic because of the lemon. I won't make this again.

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