Foolproof slow roast chicken

Foolproof slow roast chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(170 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.
13th Nov, 2011
I made this recipe today and even though I forgot the Bay leaves and the Rosemary, it was delicious. The chicken was moist and perfectly cooked and the roast vegetables were perfect. Thank you for posting this recipe. p.s. being English I did put some balls of sage and onion stuffing in for the last half hour.
6th Nov, 2011
I thought I'd give this recipe another try, and I'm glad i did. I can't have followed the recipe as diligently the first time as I thought i had. This time it was delicious.
2nd Nov, 2011
I am indian and dont know a thing about roasting a chicken and this was my first attempt! delicious and moist... it was lovely!
17th Oct, 2011
I followed the recipe religiously, but was a bit disappointed in the result. I shall go back to my own way of preparing the chicken which relies on basting on a regular basting. I feel that covering it with foil means that it is more steamed than roasted. The potatoes were cooked but not as soft inside as I like them, neither were they crisp and a rich brown. I had no cloves of garlic, so I substituted a quartered onion and some chopped carrots. Those are two things that I'll carry forward. There are some points about the 'sauce', and resultant gravy that are worth exploring, but, all in all, I'll pass on this one. Now lets have a look at the double chocolate cheesecake. that looks lovely!!!!!
9th Oct, 2011
This was good, nice flavoured chicken. I put the lemon inside the chicken and did the potatoes separately using the ultimate roast potato recipe. I put carrots in with the chicken and they tasted amazing.
2nd Oct, 2011
Excellent!very tasty and had strength of flavours!was easy to do and will do it again defiantly.put the lemon inside the cavity instead
20th Sep, 2011
The chicken was lovely and moist but the potatoes were not cooked. I had to put them back in the oven for 20 minutes and they were still a little hard. Next time I will cook the chicken the same but cook the potatoes separately.
14th Sep, 2011
I don't like wine in cooked dishes, so I just use extra stock but I absolutely love this dish. Sometimes I use a whole chicken and sometimes portions but either way, from the time I can smell it cooking to while I'm devouring it, my mouth is watering!
12th Sep, 2011
Mmmmm....yummy! Didn't add bayleaves....forgot! But added smoked Paprika and made a lovely gravy with the nice!
Tiffany1983's picture
11th Sep, 2011
This looked and smelled amazing, however I found the potatoes were a bit too bitter for my tastebuds with the lemons. The chicken was very tasty though, and my guests all loved it :-)


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.