Foolproof slow roast chicken

Foolproof slow roast chicken

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(169 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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6th Jun, 2012
what sort of chicken, soft or hard?
philinbrighton's picture
5th Jun, 2012
This is my boyfriend's favourite meal. The bird comes out lovely and tender and juicey with a crispy skin. I have to admit to rubbing quite a lot of salt onto it before i crank up the heat to make it extra crisp. We just serve this with a posh salad and bread on a sunday evening. Pears caramelised with maple and balsamic and pinenuts in the salad were very good. YUMMERS!
7th May, 2012
Really easy and very tasty- the chicken was lovely and succulent with a nice crispy skin.
29th Apr, 2012
this was very good, but beware of using the juices for the gravy, it'll be very lemony!! we used charlotte potatoes and they cooked no problem. very moist chicken and we would certainly have it again.
28th Apr, 2012
Really nice chicken - it was very juicy! I would recommend to either only use half the lemon and squeeze it on the chicken and put it inside with the herbs, or not to use it at all! It made the potatoes taste slightly odd! Also used a little bit more stock and wine :) Was really nice though!
16th Apr, 2012
Only three stars from me, the chicken was beautifully cooked, tender & moist. However the potatoes were a soggy mess, even after being put in the oven separately in an attempt to crisp them up. Had to scrap them and do another lot which was a real waste.
9th Apr, 2012
easy peasy and delicious!
25th Mar, 2012
Using forsecond time but only had red wine open! Brilliant last time and potatos so tasty.May an odd colour with the red!!
25th Mar, 2012
I meant toxic to cats:)
25th Mar, 2012
Just cooked this again for the 3rd time. It's amazing! So easy. I added some new charlotte potatoes and quartered some red onion instead of garlic as we use the leftovers for the cats. (Garlic is to is to cats). Also used white wine vinegar instead of wine. We had with salad, couscous and cold pesto pasta as it was a hot sunny day. Wonderful. Will definitely cook again and have with salad during the summer months.


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