Foolproof slow roast chicken

Foolproof slow roast chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(166 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
Save to My Good Food
Please sign in or register to save recipes.

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
atrixa
25th Dec, 2012
4.05
Chicken was quite moist and flavoursome, really tasty! Wouldn't use the potatoes again, however- the taste of the lemon in particular was too overpowering with them, and the pan juices were too overpowering to really use as a gravy. Would definitely try again with a few adjustments.
lumene
16th Dec, 2012
4.05
This was a great dish - cooked to perfection. It was really easy to make and both the herbs and the lemon gave a pleasant flavour to the chicken.
lumene
16th Dec, 2012
4.05
This was a great dish - cooked to perfection. It was really easy to make and both the herbs and the lemon gave a pleasant flavour to the chicken.
beibei
2nd Dec, 2012
5.05
The slow cooking at lower heat is the way to go. Chicken very moist and tender.
charlie2912
28th Oct, 2012
5.05
Just cooked this, was delicious. It was my first attempt at a roast bird but was really easy. Just added some flour to the juices to thicken for the gravy, potatoes did need to go in another pan to crisp up. Will definitely use again.
balck777
14th Oct, 2012
4.05
Delicious chicken, really moist. While the chicken was resting I put the potatoes back in the oven to crisp up. I wasn't very impressed with the look of the juices so I quickly made another light sauce. Very nice overall.
kasstog
6th Oct, 2012
3.05
I thought this was really nothing special, which surprised me after all the reviews. Tasteless chicken meat, and terrible roast potatoes. Think I'll stick to my usual Delia method.
rhodesr
25th Sep, 2012
5.05
Perfect moist roast chicken & beautiful lemon scented roast potatoes. I really don't think you can go wrong with this recipe.
nwilliams87
23rd Sep, 2012
5.05
Absolutely gorgeous! The potatoes were lovely. Had so much flavour. I very nearly didn't try them as other reviewers said they hadn't worked. My advice would be follow the same principle as for greek potatoes, if the pan starts drying out just add a bit more water then the potatoes should never burn. I also have invested in a self basting roasting tin from Argos which really helps all my roasts.
noisysmurf
23rd Sep, 2012
5.05
Just cooked this again for Sunday lunch. It's fantastically easy and works every time I do it. Brilliant recipe to rely upon. Thanks!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.