Foolproof slow roast chicken

Foolproof slow roast chicken

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(165 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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845marina
21st Sep, 2012
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
5th Sep, 2012
3.05
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
26th Aug, 2012
1.05
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
25th Aug, 2012
4.05
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
21st Aug, 2012
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
31st Jul, 2012
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
restrie16
28th Jul, 2012
5.05
Great Chicken recipe. So tasty.
sekonda22
11th Jun, 2012
I love this recipe. Hooray chicken.
e1goodfood
6th Jun, 2012
what sort of chicken, soft or hard?
philinbrighton's picture
philinbrighton
5th Jun, 2012
4.05
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!

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