Foolproof slow roast chicken

Foolproof slow roast chicken

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(173 ratings)

Prep: 15 mins Cook: 2 hrs, 20 mins

Easy

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: per serving

  • kcal634
  • fat27g
  • saturates9g
  • carbs56g
  • sugars4g
  • fibre5g
  • protein44g
  • salt1.76g
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Ingredients

  • butter, for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1.6kg chicken
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 1kg roasting potatoes, halved or quartered if large
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 whole garlic heads, halved through the middle
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 100ml white wine
  • 100ml chicken stock
  • 2 stems rosemary, broken into sprigs
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 6 bay leaves
  • 1 lemon, cut into wedges
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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.

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Comments, questions and tips

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mawaheb
5th May, 2013
5.05
Absolutely amazing. I never got a chicken roast right until I found this recipe! I added carrots to the potatoes and used homemade chicken stock- everyone at the dinner table loved it.
hatface1
30th Apr, 2013
Made gravy in the pan. I prefer to pierce half lemons and microwave a for half a minute then shove them (carefully!) in the cavity with tongs. infuses the chicken more, and no lemony potatoes! Foolproof!
latecomer
18th Apr, 2013
Please help - I love this recipe and have always used 1.6kg bird which works beautifully. I've just bought an expensive, very good quality chicken but it's 2.16kg and I'm desperate to use this recipe to roast it tomorrow but am unsure of the timings! Would be grateful if anyone can help!!!
skt13_devon
15th Apr, 2013
Loved this moist chicken! Cooked it for friends who said it was relish! Took advice of others and kept potatoes clear of the lemons, which worked a treat. Will be making this again very soon.
melanjoy
31st Mar, 2013
4.05
I didn't cook any potatoes along side the chicken, I roasted them separately. I poured off the juices into a saucepan and added gravy granules to make some tasty gravy. Lovely moist chicken.
rishworth
31st Mar, 2013
5.05
The chicken was beautiful and full of flavour, after reading the above comments regards undercooked spuds I pulled them out 10 minutes early and put them in the actifry ( great quick fix). Recommended
cookiecat
31st Mar, 2013
5.05
Cooked this to celebrate the vegetarian daughter's departure! Due to the vagaries of internet shopping the chicken was smaller than the recipe suggests - about 1kg. I cooked it for 45 mins covered, 45 mins uncovered and then about 20 mins on the higher temperature. I put the potatoes back in the oven at 220 while the chicken rested and had cut them quite small - they could have ideally done with about another 10 mins to really crisp up. Made a gravy with the juices, gravy powder and cornflour. The flavours were gorgeous and the meat was very moist. Will definitely cook again.
josophine851
23rd Mar, 2013
5.05
Fool proof recipe, I use it every time for a perfect roast chicken. However I omit the potatoes and roast them separately.
noisysmurf
10th Feb, 2013
5.05
I have rated this before about a year ago. I am rating again as 5 stars because it is so totally fool proof and versatile. You simply cannot go wrong. Even if you don't have all the ingredients then improvise: I didn't have any white wine so used red today and it still turned out fabulous. I use this recipe so often and it never fails to impress. Thank good food;)))
paulandade
30th Jan, 2013
5.05
Five stars for ease and flavour. I used baby potatoes nestled with 2 quartered red onions, and used the lemon to stuff the chicken. The end result was a beautifully succulent chicken, delicious gravy and lovely roast potatoes. Will definitely make again.

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