Foolproof slow roast chicken

Foolproof slow roast chicken

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(172 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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hodsonc
27th Jan, 2013
5.05
Lovely! Completely moist with a crispy skin and the smell of it roasting was amazing. I will use this as my best chicken roast recipe
ciaramcmichael
6th Jan, 2013
The chicken was incredibly moist though potatoes a little undercooked! probably didn't cut them small enough... otherwise perfect.
loskey
4th Jan, 2013
5.05
Brilliant! My first attempt at a roast chicken was a disaster, although sure it was the ovens fault not mine. This recipe was fool proof. I was cooking the chicken to use as part of a buffet new years eve so I didn't bother with the potatoes and just put the garlic, lemon and onion in the cavity. The result was a wonderfully tender chicken with lots of flavour.
_claire_
26th Dec, 2012
5.05
I rarely eat let alone cook meat so I used this as a guide when cooking a roast chicken for Christmas dinner, I changed a few bits half veg/half beef stock and a sparkling rose wine(all I had to hand) left out the lemon and par boiled the potatoes. The results were perfect and it was so easy I hardly felt like I was cooking
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.

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