Foolproof slow roast chicken

Foolproof slow roast chicken

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(168 ratings)

Prep: 15 mins Cook: 2 hrs, 20 mins


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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  • butter, for greasing



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

  • 1.6kg chicken



    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



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

  • 2 whole garlic heads, halved through the middle



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

  • 6 bay leaves
  • 1 lemon, cut into wedges



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


  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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23rd Sep, 2012
Just cooked this again for Sunday lunch. It's fantastically easy and works every time I do it. Brilliant recipe to rely upon. Thanks!
21st Sep, 2012
I tried this earlier in the week and it was the tastiest chicken ever. I had no garlic so used an onion cut into quarters. I also put in carrots which were tasty. I roasted my potatoes separately. I will certainly use this recipe again. I am making stock out of the carcass at the moment.
5th Sep, 2012
My chicken was smaller than the recipe but I still found it wasn't quite cooked through so left it in a bit longer. The chicken was nice, moist, tender and juicy but it certainly didn't fall off the bone like others have said. (maybe its my oven .....) Like others, once the chicken was out I turned up the heat to brown off the potatoes and roasted some peppers, onions, carrots and courgettes to serve with the meal. I had hardly any of the stock left so good job I didn't want to make gravy! All in all, I have a much longer recipe from Heston for slow cooking chicken which I will return to and only use this again if I don't have the prep time for that one.
26th Aug, 2012
Chicken was fine and cooked in time given, but potatoes (halved) needed another 20 minutes and weren't so nice as proper roast potatoes. I couldn't taste any of the herbs. The pan juice was unpleasantly acidic because of the lemon. I won't make this again.
25th Aug, 2012
Easy and delicious. I used Charlotte potatoes which I cut quite small and they were cooked and tasted amazing. We loved the lemony flavoured jus, in fact next time I would use 1 and 1/2 lemons and more stock
21st Aug, 2012
Absolutely love this recipe, has become a firm favourite, though have adapted it slightly to suit. Don't cook the potatoes with it, as like them really crispy which I don't feel can be achieved with this recipe but just put in lots of carrots and some shallots. They soak up the stock and wine perfectly and become soo yummy! I also leave out the lemon, as I'm not a fan! All the left over stock and juices I use in the gravy! Such a perfect meal :)
31st Jul, 2012
Tried this a few nights ago - really tasty, though like a lot of people I left potatoes out of chicken baking tray and substituted with shallots and carrots. Also halved a lemon and put inside chicken instead of around the outside. Put more stock than recipe suggested and ended up with a beautiful tasting gravy afterds by reducing on hob and adding some redcurrant jelly. Served with roasties, swede and cabbage. Yum! :-)
restrie16's picture
28th Jul, 2012
Great Chicken recipe. So tasty.
11th Jun, 2012
I love this recipe. Hooray chicken.
6th Jun, 2012
what sort of chicken, soft or hard?


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