Foolproof slow roast chicken

Foolproof slow roast chicken

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(153 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

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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annemiek's picture
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I'm actually a vegetarian but I do cook meat for my family who are not and they absolutely loved it. I cooked the potatoes seperately, parboiled and then roasted in the oven. I left out the sage since I found out on a sunday that I didn't have any, but just the rosemary seemed to be working really well.

carolshepherd's picture
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This is a lovely recipe. Whilst the chicken was resting for 15 minutes, I returned potatoes to a high oven and then they were perfectly cooked. To prevent the potatoes being too lemony I rested the lemon wedges on the chicken and not nestled in with the potatoes. Will make regularly I'm sure.

silverhill's picture
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i didnt add any of the vegetables nor the bayleaves as i did mashed and normandy potatoes instead. I added fresh rosemary and lemon wedges along with the wine and chicken stock. I followed the cooking instructions and it was absolutely cooked to perfection. The legs broke off the bone, they were so tender. Highly recommended, for a change.

elli34567's picture
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This recipe is brilliant...I'm a student so as you can imagine the facilities I have are really poor and with this being my first roast I was really impressed with how 'fool-proof' it actually was. In regards to lemony potatoes, I put the lemon inside the cavity of the chicken and it worked beautifully! Yum!

jodiegeorge's picture
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I cooked this a week ago. The chicken was lovely, moist and full of flavour, but nobody in my family liked the potatoes, although i did cut them up small as i had read some previous comments. The gravy was also lovely. Would make this again, but would probably use veg instead of potatoes, and just make my own roast potatoes on the side.

sambaker's picture

Tried and tested today with my family, chicken was moist and flavoursome, potatoes were infused with flavour - delicious recipe and I have been told I can definately cook it again.

littlelouise's picture
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Nice chicken but I definately agree about the lemon overpowering the potatoes, I would definately try to keep them separate.

berryt's picture
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The chicken was so moist and tasty - def one to make again!

wildspiritart's picture

I was out of rosemary so used sage. It turned out juicy and delicious. Yum! :)

shaz0618's picture
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Very easy to do and the flavour is fabulous. The chicken stays very moist. I would agree with the previous comments about the potatoes they need to be chopped small.

julieperry's picture
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I agree with Stowmarkate - potatoes were nowhere near cooked but couldn't fault the chicken!!

kateherd3's picture
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Chicken was gorgeous and v. moist. Potatoes weren't cooked, though - will par-boil them & cut into smaller pieces next time.

fayfumbs's picture
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Really easy and very tasty. Also added some shallots.

bevdownes's picture
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Lovely recipe and very very easy! Agree with the comment about the overpowering lemon flavour though and so I will be making sure that the lemon is next to the chicken rather than in with the potatoes. The chicken was delicious...

molliebee's picture
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I made this this evening for New Year's Eve dinner and was really lovely - however, I used whole carrots instead of spuds and I couldn't find the bottle opener to open the white wine so used Kirsch cherry liquer instead, and used loads - it was gorgeous, the carrots soaked up the flavour of the kirsch and it wasn't strong, lovely and mild - will definately do with the Kirsch again!

dean_tanya's picture
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One of the easiest recipes I have ever made, but conveniently, also one of the most impressive! I have never had chicken so juicy and flavoursome. My one caveat is that any potatoes that were sitting right next to a lemon wedge were overwhelmingly lemony. Next time, I'm going to leave the lemon wedges nestled up to the chicken instead.

towrie's picture
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Really easy roast chicken. Minimum hassle and flavours were excellent. Will definately make again.

sallyallars's picture
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Delicious recipe and very easy to do - just pop it in the oven and forget about it. Love the way the flavours all mingled together. Totally recommended. Will make this one again and again.

hewettg's picture
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This recipe is absolutely superb. Very easy to follow and tastes great. I made gravy from the juices in the pan with white wine, chicken stock and gravy granules which went down very well indeed

glenystalbot's picture
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Easiest Sunday Lunch ever -chicken and potatoes cooked to perfection. Will definately use this again!

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