Foolproof slow roast chicken

Foolproof slow roast chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(172 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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.
11th Mar, 2012
I just made this and it was brilliant, my poatoes were perfect and I followed the advice given and put my lemon inside the chicken. I will be making this again very soon.
11th Mar, 2012
Hello Karen, Normandy potatoes? sound nice, recipe please? Just assembled chicken dish as above, in the oven at moment, curious to see how potatoes will "roast" in stock and wine but sounds lovely anyway, I put lemon inside chicken with half a red onion, also added small pieces of parsnip with carrot and potatoes, might as well go for it while the the oven is in use!
27th Feb, 2012
This is the easiest meal to cook. Will be making often. As with others did find potatoes very lemony will put lemon in cavity of chicken in future. Also my potatoes did not crisp up enough for my family's liking so will probably roast the separately next time. Chicken was great though very moist and lovely flavour.
22nd Feb, 2012
I didn't have any wine or chicken stock, so I added vegetable stock instead. Tasted delicious, & very easy to cook too!
16th Feb, 2012
Absolute perfection. The chicken was wonderfully moist with the potatoes cooked beautifully. Great for a Sunday lunch, or even special occasions.
4th Feb, 2012
I use this method for roast chicken every week. The family love it. I don't do any of the extras, just the chicken in the stock cooked really slowly. Use the leftover stock to make gravy. Gorgeous!!! Also, gives you loads of time to get on with other stuff whilst the chicken is cooking.
25th Dec, 2011
This is a brilliant recipe. Have cooked as stated and and currently experimenting by cooking our Christmas turkey this way; smelling good!
30th Nov, 2011
Having read previous comments I made some alterations to the recipe; I par boiled the potatoes for 10 minutes and cut them quite small and also put the lemon wedges inside the chicken to prevent over-lemony roasties. The stock and wine also dried up during cooking so I had to add more. Both the potatoes and gravy made with the juices had a lovely flavour and the chicken was well cooked. In future I would turn the heat up a bit higher during the last 30 minutes to crisp the potatoes a bit more.


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.