Foolproof slow roast chicken

Foolproof slow roast chicken

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

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Comments, questions and tips

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

Comments

Show comments
kaszamar's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The chicken was really really good. I have to agree on the potatoes. They had to go back to the oven and were far from perfect but I liked their lemony flavour.

briangoflynn's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Went down very well with everyone!

Cloudymao's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I used the zest and juice of the lemon wedges instead of leaving them in the tin, because of a previous comment about an overwhelming lemon taste on SOME bits. Tasted wonderful! I'll be doing this again, thanks.

lozenge's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Gorgeous chicken and so easy, I skipped the potatoes as we had lovely new potatoes with it, but made a delicious gravy with the juices.
The other great thing about this recipe is that the meat falls away from the bones so you can easily strip the carcass with hardly any waste.
Tomorrow we'll be having chicken noodle soup.
This is a recipe to make a chicken go a long way.

samuel8004's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Loved this recipe, chicken was moist and tasty, good alternative to a sunday roast in the summer, kids love it aswell!

littlelegs19's picture
  • 1
  • 2
  • 3
  • 4
  • 5

AMAZING!

bridget13's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very easy to do, enjoyed by my husband and 3 children, youngest is usually very fussy and even he tucked in. I also cooked Yorkshire Puddings separately with this. Will cook the potatoes separately next time as had a couple of comments about the potatoes being too lemony. Very easy and very tasty, will be making again.

libby17's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I ve made this several times now and even with some variations it's brilliant. It's so easy to make and the chicken is very moist. Just put everything in together and forget it. I've used white wine but also just chicken stock either is fine. Sometimes I don't use garlic. It's becoming a family favourite.

i_love_good_food's picture
  • 1
  • 2
  • 3
  • 4
  • 5

What an amazing Roast! It was the most tender and moist I need to invite people over to taste this chicken that I have ever tasted. I sprinkled a little salt and lemon juice on chicken- unbeatable!!! Cant find a fault. I quartered my potatoes amazing!

d-aitch's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Easy and excellent!

sonya_l's picture

Used rose wine instead of white and left out the bay leaves and lemon. I put carrots in with the potatoes at the beginning and they were the most yummy carrots EVER - didnt even need the chicken - would've just eaten plate of carrots!

yannalondon's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was simply delicious! I made it twice already and it went down well both times. Second time I only had one garlic head so I used two shallots along with the garlic, they were lovely served with the chicken.

vickpole's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I really don't like a lemony flavoured chicken so left them out and after reading other reviews I roasted the potatoes separately. I forgot to put the bay leaves in which was a shame a I love bay leaves and it would have been even tastier. The end result was a moist chicken but I should have roasted the chicken in a smaller dish as the garlic, rosemary and liquids burned and you could taste it in the gravy. I would use this recipe again, i'd probably add more liquid and possibly put roast it in a casserole dish and rather than use foil, put a lid on for when it needs to be covered.

xeyetee's picture
  • 1
  • 2
  • 3
  • 4
  • 5

LOVELY chicken. Throw out the lemons...

lansdown12's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great easy recipe with terrific result. Followed the advice of others and cut the potatoes small and loved the lemon flavour.

Chicken turns out very moist - can't fault it

d41d0y's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Nicely flavoured, moist chicken but after one comment I did baste. Feel the breasts might have been slightly dry if I hadn't. Unlike others I liked the lemony flavour it gave the potatoes.
Unfortunately I couldn't use the sauce as it had some kind of reaction with my roasting pan and ended up tasting nasty and metallic! So we had redcurrant jelly instead, which is a traditional accompaniment to meats in Norway.
Unsure if I'll swap my traditional method for this one but it was a nice change.

gemdood's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A great change to the traditional roast. My kids love it, but prefer the potatoes to be roasted separately.
scrummy!

shezza2011's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I just tried this, was a winner!! I added Parsnips to the potatoes and served with green veg.

jmilligan09065's picture
  • 1
  • 2
  • 3
  • 4
  • 5

An Amazing recipe.. highly recommend!! Just learning to cook and made this for my boyfriend and his parents last weekend.. so many compliments. I whacked the oven on to high while the chicken was resting and the potatoes crisped up really well, and had loads of flavour from the herbs. Absolutely delicious. Served it with veg and my first attempt at Yorkshires (Best Ever Yorkshire recipe from this sight.. perfect). Will definitely use this again.

stretchy's picture

Not impressed ... A long wait for something that really wasn't that marvellous ... Personally, I'd leave the lemon out, way too powerful .. Potatoes weren't cooked, do yourself a favour and roast them properly after par-boiling. I'll be sticking to my own roasting regime in future ... I mean, how can you roast something when there's no basting involved ? ... Deleted from folder !!

Pages

Questions

Tips