Foolproof slow roast chicken

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Good Food

53 ratings

Recipe by Good Food

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1. Video tutorial: Testing/ jointing a cooked chicken

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.

Per serving

634 kcalories, protein 44g, carbohydrate 56g, fat 27 g, saturated fat 9g, fibre 5g, salt 1.76 g

Latest comments and suggestions

Results 21-40

• CShepherd

  23 March 2008

  CShepherd rated and commented on this recipe

  

  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.

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• annemiek

  02 April 2008

  annemiek rated and commented on this recipe

  

  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.

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• Lucyf

  06 April 2008

  Lucyf rated and commented on this recipe

  

  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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• weeble cooks

  22 May 2008

  weeble cooks commented on this recipe

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

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• Bookworm

  02 June 2008

  Bookworm commented on this recipe

  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.

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• Bookworm

  02 June 2008

  Bookworm rated and commented on this recipe

  

  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.

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• laura

  20 August 2008

  laura commented on this recipe

  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.

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• DB2k

  14 September 2008

  DB2k rated and commented on this recipe

  

  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.

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• Helen B

  29 September 2008

  Helen B rated and commented on this recipe

  

  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

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• Co

  01 October 2008

  Co rated and commented on this recipe

  

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

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• Bo

  24 October 2008

  Bo commented on this recipe

  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!

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• jeny

  01 November 2008

  jeny rated and commented on this recipe

  

  I add parsnips and carrots after an hour. Lovely!!!

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• gemmoli

  17 November 2008

  gemmoli rated and commented on this recipe

  

  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.

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• chris

  07 December 2008

  chris rated and commented on this recipe

  

  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!

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• Frantic Flapjack

  19 January 2009

  Frantic Flapjack rated and commented on this recipe

  

  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.

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• Cassie

  20 January 2009

  Cassie rated and commented on this recipe

  

  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.

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• Nazia Peeroo

  28 January 2009

  Nazia Peeroo commented on this recipe

  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.

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• Lucy

  07 February 2009

  Lucy commented on this recipe

  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.

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• Joey's

  08 February 2009

  Joey's rated and commented on this recipe

  

  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.

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• New2ThisCookingMalarky

  09 February 2009

  New2ThisCookingMalarky rated and commented on this recipe

  

  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 =)

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook min 2 hrs 20 mins

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

Per serving

634 kcalories, protein 44g, carbohydrate 56g, fat 27 g, saturated fat 9g, fibre 5g, salt 1.76 g

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