Foolproof slow roast chicken

Foolproof slow roast chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

Ads by Google

Comments, questions and tips

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

Comments (182)

jmilligan09065's picture

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 !!

juliegiblin's picture

We have used this recipe many times and it is easy and the result is great. Perfect family dinner.

saracen_nuts's picture

very scrumy and vey easy. well worth the wait lovely and moist.

Miss.A's picture

Reading the recipe/comments, I'd love to try this! However, I only have a silicone roasting tin, so was wondering if this would be ok to use? And if so, would I have to alter the cooking time at all?

kimkap's picture

This was simply delicious and my husband has already asked when I'm doing it again. In addition to the garlic placed around the chicken I placed some inside the chicken cavity (yummy). Served it with mashed carrot and swede which was a simple veg but gave another taste/texture to the meal.

duskydolphin's picture

Thank you! Great recipe - one that I tried and tweaked after reading the reviews. However, I cannot get over the number of reviewers who misspell 'Definitely'! :-)

emsaustin's picture

delicious!! my husband made it and he added carrots & whole shallots too and put the lemon inside the chicken, the chicken was so moist. definitely be having this again

povvy4's picture

best roast chicken recipe i've found! yum!

lomie32's picture

this was gorgeous! The chicken was moist and the potatoes lovely and crisp, even though I used spray oil as I am cutting back at the moment-I'd recommend this as an easily adaptable lower fat version.

jujuhall's picture

Lovely juicy chicken, fell off bones and so moist. Gravy made from juice in pan, best gravy i have had! Only gripe is the potatoes, although tasty and cooked ok, not crispy. I only used half a lemon and half amount of garlic, as i thought too much. I used thyme instead , nice with potatoes and chicken.

zensen's picture

Really nice recipe, almost always use this for roast chicken now. Easy and delicious. Like others i often increase the amount of stock.

gill_david's picture

This was delicious; the chicken melted in the mouth and was really flavoursome. If anything, the potatoes 'fell' too much (Desiree) so could have had less cooking time. the meal lacks coour so some green or range veggies are necessary to make it look less anaemic.

gallopinggoose's picture

I cooked this for a family lunch, 4 adults and two small children, who ate everything in front of them and then asked for more! The chicken was very moist and tasty and the garlic was incredible (also inedible as it had burnt)! Son-in-law was very complimentary about the chicken so this will definitely be on the "one to make again" list! This has to be the best way to roast a chicken.

beckyshields's picture

The best roast chicken I've ever made.

currie0073's picture

This is really tops. Used red grape juice insted of white wine, lime wedges insted of lemon, stuffed the chicken with a whole Bramley apple and par boiled the potatoes. The sauce was dark red with an intense flavour. The potaoes crunched and crumbled in the mouth. I have never tasted juicy, suculant chicken with a flavour like this before. The chicken wieghed in at 1.6 kilo and was so nice I ate half of of it in one sitting by myself! 'Eeehh Champion!'.

Eleraa's picture

Surely a 1.6kg chicken doesn't just feed four people? That has to be wrong. =/

raychisk's picture

Very easy and tasty. I would recommend to anyone. I turned the chicken over so the breast meat is at the bottom. I found the first time I cooked it the meat was slightly dry, but this resolved it as the juices went through the meat. Yummy!

maryfabuk's picture

ive done this a few trimes now and it comes out a treat every time. Really simple to do as well.

claire0784's picture

Made this in an attempt to get my 11 year son to eat roast chicken... He loved it, as did I. Potatoes were delicious and loved the garlic and lemon flavours. This is how I shall cook chicken from now on.


Questions (3)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (2)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…