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 41-60

• aimi

  15 February 2009

  aimi commented on this recipe

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

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• Chewbacca

  22 February 2009

  Chewbacca rated and commented on this recipe

  

  tasty, nice flavours, chicken melted in you mouth! one to try again!

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• carly83

  25 February 2009

  carly83 commented on this recipe

  the chicken was so moist and tender.....lovely flavours...will definately cook this again....par boil potatoes before putting them in the oven!!!!

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• carly83

  25 February 2009

  carly83 rated this recipe

  

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• CfOULK

  01 March 2009

  CfOULK rated and commented on this recipe

  

  i use this every time now

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• Yummy-yummy

  02 March 2009

  Yummy-yummy rated and commented on this recipe

  

  Very tasty. Did what others suggested and kept the lemon away from the spuds. Also took the potatoes out and put them in their own pan to crisp off half an hour towards the end.

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• Elaine

  16 March 2009

  Elaine rated and commented on this recipe

  

  Gorgeous and dead simple. Throw it all in the oven – really succulent chicken and the potatoes have a herby, lemony flavour. Added the remaining pan juices into the gravy which gave it incredible depth of flavour. Just serve with steamed green veg. Perfect!

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• acooktocook

  22 March 2009

  acooktocook rated and commented on this recipe

  

  Lovely! I cooked this for mothers day, and my mum loved it!! The first thing she commented on was how moist it was! My dad didn't here her say that as he wasnt in the room, and then when he had a mouthful he said how moist is was as well!!! Very impressive! I didnt put the potatoes in with the chicken, instead I put in onions, carrots and parsnips and they came out very very very nice, I also could find bay leaves, so I used sage instead, and again it came out nice. A all round very nice recipe! Very successful, I used the left over juice/stock,wine to put in the gravy and it was delicious. Very nice, would recommend to anyone.

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• Jules

  31 March 2009

  Jules rated and commented on this recipe

  

  Really love this recipe... the potato was fine and didn't need par boiling at all. Chicken moist, juices great poured over the chicken with the zing of the lemon. I accompanied this with some bread sauce..... yum!

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• Phil

  06 April 2009

  Phil commented on this recipe

  Pedant alert: It's 'definitely', not 'definately'

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• Christine117

  20 April 2009

  Christine117 rated and commented on this recipe

  

  Best chicken ever! This is my staple for roasting a chicken these days. Added thyme and rosemary to season the chicken. Didn't do any of the vegetables in the pan as the first time I made this they didn't come out very tasty. Served with mashed potatoes, veg, yorkshire puddings, and a nice gravy. My fiancee loved it.

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• katadrian

  22 April 2009

  katadrian rated and commented on this recipe

  

  A hit with all the family

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• Lianne

  27 April 2009

  Lianne rated and commented on this recipe

  

  This was sooooo easy and amazing

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• Katrina

  10 May 2009

  Katrina rated and commented on this recipe

  

  Wow, the BEST roast chicken I have tasted. I cooked this for my parents and they were very impressed! I used the tip some of the others used about putting the lemon inside the chicken. the gravy was delicious.

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• chelley

  20 May 2009

  chelley commented on this recipe

  This was really tasty. For someone who uses too many pots and pans cooking this was perfect, all in one pot and so easy – though I did take the potatoes out near the end and put them on a separate baking tray to crisp them up. I will definitely make this again

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• poorla

  29 May 2009

  poorla commented on this recipe

  Ive jst made this but the potatoes didnt cook and were too lemony, as other people mentioned. I will cook it again as the chicken was lovely but I'm new to cooking and wondered if the stock, wine, herbs etc were to flavour the chicken or potatoes. If I jst cooked the chicken would I need 2 add them???

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• Sazzle82

  11 June 2009

  Sazzle82 rated and commented on this recipe

  

  The beast roast potatoes I have EVER tasted, although I parboiled mine first.

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• Mortartube

  28 June 2009

  Mortartube commented on this recipe

  I tried this. The chicken was delicious but the potatoes were undercooked and did not go crispy or even begin to brown. I followed it to the letter. I will cook the chicken this way again but I will do the roast spuds my normal way, they were very disappointing.

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• Claire Wood

  18 August 2009

  Claire Wood rated and commented on this recipe

  

  Really enjoyed this! Chicken was lovely, the gravy was divine. Followed the advice about not having the lemon near the potatoes and also chutting the potatoes smaller to ensure they are cooked. Definitely be making this again.

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• Benny

  07 September 2009

  Benny commented on this recipe

  Lovely moist chicken, though I would cut the potatoes up small and go easy on the lemon, a half was plenty-this recipe makes great gravy too.

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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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