Foolproof slow roast chicken

Foolproof slow roast chicken

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(156 ratings)

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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
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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

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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

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Comments

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chewbacca's picture
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tasty, nice flavours, chicken melted in you mouth! one to try again!

aimless's picture

Do you put potatoes straight into oven without par boiling them first?

clairebagnall's picture
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Absolutely brilliant!

This was my first ever roast from scratch and i thoroughly enjoyed it.

Everything was perfect, however, i made a few minor changes which worked for the best for me.

I cooked it for an extra half an hour on gas 3 uncovered before i turned the heat up to gas 7.

I moved the spuds and put them in a roasting tin with my parsnips and covered them both in goose fat. I cooked these on gas 7 whilst the chicken cooked nicely with my carrots and shallots!

While the chicken was cooling down i left the potatoes on for an extra 15 mins with my stuffing and made a gravy out of the juices by adding some gravy granuals.

My parents were impressed with the dinner and we all found it very tasty!

Am doing it again next week for friends =)

jokiernander's picture
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I have just made this, the chicken was deliciously moist and juicy. However, the potatoes actually started turning black during cooking due to the low temperature. The lemon in the potatoes is also very over powering so I will possibly stuff them in the cavity next time. The chicken was superb though.

lajpink's picture

delicious. very easy and the meat was soooo moist. Cooked the potatoes separetly as many advised and just cooked an onion and carrots in with the bird. Lemon slices I put under the carcass.

naziapeeroo's picture

I made this for supper last week, it came out very good. Even my husband loved it. But I didn't put the potatoes. Will definitely make it again as it was delicious.

cassie8756's picture
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This is definately my favourite Sunday lunch! The chicken is so tender and tastes devine! I add the juices in with my gravey mix as this gives it a lovely flavour. It is also very easy to make. A real winner in our home.

Frantic Flapjack's picture
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This was very good, but instead of putting the butter on the skin, I pushed it under the skin and the result was a moist chicken. I cooked roast potatoes separately and they crisped up nicely. Also served with roasted carrots and parsnips and sprouts.

chrisclark412's picture
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The best.

I usually do the potatoes on their own and add extra stock to the remaining liquid with a bit of flour to thicken and then strain for top notch gravy.

Like i said, the best!

gemmahales's picture
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This turned out fantastic! I did the potatoes fairly small, and tucked the lemon on and around the meat istead of the potatoes due to other peoples comments. was so juicy and the flavour in both chicken and pots were really lovely.

Would definatley reccomend it.

jenk82's picture
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I add parsnips and carrots after an hour. Lovely!!!

bbrosman's picture

I made this last evening and it was amazing! I did find that the potatoes did not not get as golden as I would hve liked. I removed the chicken and turned up the oven and let the potatoes cook a little longer until browned. I also added a bit more chicken stock to the pan and thickened with "thickening granules". Very yummy! I was not planning on having guests for dinner, but I did!They said it was the best chicken they had ever had!

coturner's picture
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This really is the best roast chicken yet! Will do this again and again. I left the skins on the potatoes for extra flavour.

helenb123's picture
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Cooked to perfection - including the potatoes - did leave them in for a little longer while the chicken rested and turned once or twice during cooking and came out great - this really is a super easy and tasty receipe - highly recommend to even the most novice of cooks

dbeamish's picture
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I don't understand why this is so highly rated. Ok the chicken is good but the potatoes are useless. Siting in all that liquid is never going to make them nice and crispy. I'm in the middle of cooking chicken this way for a change to see if it is easier and I've taken the potatoes out into a separate tray now to crisp them up. They are certainly nice and soft in the middle, but simply not good enough to serve that way! So in short, decent chicken - roasting over long periods on a low temp will invariably give great results, but useless potatoes.

youwillnot's picture

Never cooked roast chicken before, i made this and was surprised at how easy it was. The chicken was gorgeous and moist, the potatoes very tasty. Would recommend this to anyone.

Mama Bookworm's picture
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I have made this recipe several times and it always turns out great. A word of warning - do not be tempted to season the chicken before cooking. I did once and even though I didn't use much salt the juices were extremely salty.

Mama Bookworm's picture
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Have made this recipe several times and it always turns out well. A word of warning - do not be tempted to season the chicken. I did once and even though I didn't use very much salt the juices were extremely salty.

weeble's picture

I have made this dish a few times. It's been a great success every time.

lucyfer's picture
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As a few comments had mentioned that the potatoes were a bit undercooked, I par-boiled my for ten minutes before I put them in. It worked well and the chicken was really moist and really tasty. I was very impressed.

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