Foolproof slow roast chicken

Foolproof slow roast chicken

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(161 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
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  • 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.

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Comments (182)

noisysmurf's picture

Brilliant! Just did this with roasted root veg, spring cabbage and pancetta follows by blueberry & coconut pudding. Thanks good food, another set of fantastic recipes.

The chicken and potatoes were exceptional. Truly amazing flavours. I just sprinkled lemon Joyce over instead of putting lemon half in - based on some other comments. Worked perfectly. Really recommend this. Anyone can do this yummy scrumptious chicken and potatoes.

eranu2k's picture

Yum, just finished eating it. I took the chicken out when the recipe called for it and poured the juices in to a jug with half of the garlic, all of the lemon and bay leaves, then put the potatoes & carrots back in the oven to give them a bit of colour. I cut the potatoes in to 8ths and they turned out very well cooked.
To make gravy I poured boiling water into the jug with the juices to make up to a pint and added chicken gravy granules to thicken, then passed through a sieve.

kaszamar's picture

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

Went down very well with everyone!

Cloudymao's picture

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

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

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

littlelegs19's picture


bridget13's picture

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

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

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

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

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

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

LOVELY chicken. Throw out the lemons...

lansdown12's picture

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

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

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

shezza2011's picture

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


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