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Foolproof slow roast chicken

Foolproof slow roast chicken

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(159 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

    butt-err

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

  • 1.6kg 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

    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

    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

    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

    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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Comments (182)

jaynewestwood's picture
3

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
1

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.

helers's picture
4

Easy and delicious. I used Charlotte potatoes which I cut quite small and they were cooked and tasted amazing. We loved the lemony flavoured jus, in fact next time I would use 1 and 1/2 lemons and more stock

laurencb's picture

Absolutely love this recipe, has become a firm favourite, though have adapted it slightly to suit. Don't cook the potatoes with it, as like them really crispy which I don't feel can be achieved with this recipe but just put in lots of carrots and some shallots. They soak up the stock and wine perfectly and become soo yummy! I also leave out the lemon, as I'm not a fan! All the left over stock and juices I use in the gravy! Such a perfect meal :)

rachsweets's picture

Tried this a few nights ago - really tasty, though like a lot of people I left potatoes out of chicken baking tray and substituted with shallots and carrots. Also halved a lemon and put inside chicken instead of around the outside. Put more stock than recipe suggested and ended up with a beautiful tasting gravy afterds by reducing on hob and adding some redcurrant jelly. Served with roasties, swede and cabbage. Yum! :-)

restrie16's picture
5

Great Chicken recipe. So tasty.

sekonda22's picture

I love this recipe. Hooray chicken.

e1goodfood's picture

what sort of chicken, soft or hard?

philinbrighton's picture
4

This is my boyfriend's favourite meal. The bird comes out lovely and tender and juicey with a crispy skin. I have to admit to rubbing quite a lot of salt onto it before i crank up the heat to make it extra crisp. We just serve this with a posh salad and bread on a sunday evening. Pears caramelised with maple and balsamic and pinenuts in the salad were very good. YUMMERS!

v-lucas's picture
5

Really easy and very tasty- the chicken was lovely and succulent with a nice crispy skin.

cebryder's picture
4

this was very good, but beware of using the juices for the gravy, it'll be very lemony!! we used charlotte potatoes and they cooked no problem. very moist chicken and we would certainly have it again.

maddywhyler's picture

Really nice chicken - it was very juicy!
I would recommend to either only use half the lemon and squeeze it on the chicken and put it inside with the herbs, or not to use it at all!
It made the potatoes taste slightly odd!
Also used a little bit more stock and wine :)

Was really nice though!

lfletcher1511's picture
3

Only three stars from me, the chicken was beautifully cooked, tender & moist. However the potatoes were a soggy mess, even after being put in the oven separately in an attempt to crisp them up. Had to scrap them and do another lot which was a real waste.

supercoolleese's picture
4

easy peasy and delicious!

blacklabrador's picture

Using forsecond time but only had red wine open! Brilliant last time and potatos so tasty.May an odd colour with the red!!

noisysmurf's picture
5

I meant toxic to cats:)

noisysmurf's picture
5

Just cooked this again for the 3rd time. It's amazing! So easy. I added some new charlotte potatoes and quartered some red onion instead of garlic as we use the leftovers for the cats. (Garlic is to is to cats).

Also used white wine vinegar instead of wine. We had with salad, couscous and cold pesto pasta as it was a hot sunny day. Wonderful. Will definitely cook again and have with salad during the summer months.

annturner28's picture
5

I just made this and it was brilliant, my poatoes were perfect and I followed the advice given and put my lemon inside the chicken. I will be making this again very soon.

whats4t's picture

Hello Karen, Normandy potatoes? sound nice, recipe please?
Just assembled chicken dish as above, in the oven at moment, curious to see how potatoes will "roast" in stock and wine but sounds lovely anyway, I put lemon inside chicken with half a red onion, also added small pieces of parsnip with carrot and potatoes, might as well go for it while the the oven is in use!

sylvia's picture
5

This is the easiest meal to cook. Will be making often. As with others did find potatoes very lemony will put lemon in cavity of chicken in future. Also my potatoes did not crisp up enough for my family's liking so will probably roast the separately next time. Chicken was great though very moist and lovely flavour.

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