Foolproof slow roast chicken

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• raymondo65

  20 February 2010

  raymondo65 rated this recipe

  

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• Talihay

  16 March 2010

  Talihay rated this recipe

  

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• Zensen

  11 April 2010

  Zensen rated and commented on this recipe

  

  Really nice recipe, almost always use this for roast chicken now. Easy and delicious. Like others i often increase the amount of stock.

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• pendragon

  15 April 2010

  pendragon rated this recipe

  

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• juju

  18 April 2010

  juju commented on this recipe

  Lovely juicy chicken, fell off bones and so moist. Gravy made from juice in pan, best gravy i have had! Only gripe is the potatoes, although tasty and cooked ok, not crispy. I only used half a lemon and half amount of garlic, as i thought too much. I used thyme instead , nice with potatoes and chicken.

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• juju

  18 April 2010

  juju rated this recipe

  

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• Lorna

  18 April 2010

  Lorna commented on this recipe

  this was gorgeous! The chicken was moist and the potatoes lovely and crisp, even though I used spray oil as I am cutting back at the moment-I'd recommend this as an easily adaptable lower fat version.

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• Melanie

  26 April 2010

  Melanie rated this recipe

  

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• povvy

  02 May 2010

  povvy rated and commented on this recipe

  

  best roast chicken recipe i've found! yum!

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• emma

  10 May 2010

  emma rated and commented on this recipe

  

  delicious!! my husband made it and he added carrots & whole shallots too and put the lemon inside the chicken, the chicken was so moist. definitely be having this again

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• Duskydolphin

  13 May 2010

  Duskydolphin commented on this recipe

  Thank you! Great recipe - one that I tried and tweaked after reading the reviews. However, I cannot get over the number of reviewers who misspell 'Definitely'! :-)

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• kimkap

  23 June 2010

  kimkap commented on this recipe

  This was simply delicious and my husband has already asked when I'm doing it again. In addition to the garlic placed around the chicken I placed some inside the chicken cavity (yummy). Served it with mashed carrot and swede which was a simple veg but gave another taste/texture to the meal.

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• NomNomNom

  28 June 2010

  NomNomNom commented on this recipe

  Reading the recipe/comments, I'd love to try this! However, I only have a silicone roasting tin, so was wondering if this would be ok to use? And if so, would I have to alter the cooking time at all?

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• saracen318

  06 September 2010

  saracen318 rated and commented on this recipe

  

  very scrumy and vey easy. well worth the wait lovely and moist.

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• Julie Giblin

  02 October 2010

  Julie Giblin commented on this recipe

  We have used this recipe many times and it is easy and the result is great. Perfect family dinner.

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• Russ S

  02 October 2010

  Russ S commented on this recipe

  Not impressed ... A long wait for something that really wasn't that marvellous ... Personally, I'd leave the lemon out, way too powerful .. Potatoes weren't cooked, do yourself a favour and roast them properly after par-boiling. I'll be sticking to my own roasting regime in future ... I mean, how can you roast something when there's no basting involved ? ... Deleted from folder !!

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• Jamie

  23 October 2010

  Jamie rated and commented on this recipe

  

  An Amazing recipe.. highly recommend!! Just learning to cook and made this for my boyfriend and his parents last weekend.. so many compliments. I whacked the oven on to high while the chicken was resting and the potatoes crisped up really well, and had loads of flavour from the herbs. Absolutely delicious. Served it with veg and my first attempt at Yorkshires (Best Ever Yorkshire recipe from this sight.. perfect). Will definitely use this again.

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• sheralee

  04 January 2011

  sheralee rated and commented on this recipe

  

  I just tried this, was a winner!! I added Parsnips to the potatoes and served with green veg.

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• Gem

  06 January 2011

  Gem rated and commented on this recipe

  

  A great change to the traditional roast. My kids love it, but prefer the potatoes to be roasted separately. scrummy!

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• d41d0y

  09 January 2011

  d41d0y rated and commented on this recipe

  

  Nicely flavoured, moist chicken but after one comment I did baste. Feel the breasts might have been slightly dry if I hadn't. Unlike others I liked the lemony flavour it gave the potatoes. Unfortunately I couldn't use the sauce as it had some kind of reaction with my roasting pan and ended up tasting nasty and metallic! So we had redcurrant jelly instead, which is a traditional accompaniment to meats in Norway. Unsure if I'll swap my traditional method for this one but it was a nice change.

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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 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, sugar 4g, salt 1.76 g

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