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 61-71

• Jane

  21 September 2009

  Jane rated this recipe

  

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• Clare

  27 September 2009

  Clare commented on this recipe

  Delicious, you have to make sure you use all the bits from the roasting tin to make the gravy, it's fantastic! Served mine with some mash and green beans, definitely the staple roast chicken recipe in our house now.

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• jillie100

  29 September 2009

  jillie100 rated and commented on this recipe

  

  Excellent recipe. I made it exactly as described and just about all of the liquid had evaporated at the end and the potatoes were getting brown on top. Ok, they won't be crunchy, but the flavour is delicious. I did use a good quality free range chicken - I wonder if those who found they had too much liquid used a frozen bird? Maybe you need to allow for this? Chicken was delicious cold the next day too. This recipe is a definite keeper - yummy and not much effort or washing-up!

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• HappyBunny

  05 October 2009

  HappyBunny rated and commented on this recipe

  

  Excellent! My first attempt at Roast Chicken and it was certainly a success. I stuffed the chicken with half a lemon and some rosemary. Next time I'll put some garlic in as well. Having read the reviews about uncooked potatoes, I parboiled them for five minutes and then added them to the chicken along with some chopped carrots. Delicious!

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• Larbie

  18 October 2009

  Larbie rated and commented on this recipe

  

  Very easy and easily the best raost i've ever cooked!

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• Honey H.

  19 October 2009

  Honey H. rated and commented on this recipe

  

  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.

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• maryfabuk

  25 October 2009

  maryfabuk rated and commented on this recipe

  

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

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• MummyKay

  27 October 2009

  MummyKay rated and commented on this recipe

  

  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!

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• StaciiMarie

  08 November 2009

  StaciiMarie commented on this recipe

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

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• Currie

  10 November 2009

  Currie commented on this recipe

  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!'.

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• Becky

  15 November 2009

  Becky rated and commented on this recipe

  

  The best roast chicken I've ever made.

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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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