Foolproof slow roast chicken

Foolproof slow roast chicken

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(173 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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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 :-)
7th Aug, 2011
Loved it! We didn't mind the Lemony potatoes. Kids thought it was a game to find them! lol
10th Jul, 2011
This is extremely good. I cooked it just as it said and was perfect.
19th Jun, 2011
Have made this many times and did it again for lunch today. Followed the recipe except sat the chicken on thickly sliced onion and at the end I added more chicken stock to make fab gravy! Always a winner.
14th Jun, 2011
Scrummy garlicky sticky potatoes and lovely moist chicken. Best roast chicken I've ever managed!
12th Jun, 2011
Brilliant! Just did this with roasted root veg, spring cabbage and pancetta follows by blueberry & coconut pudding. Thanks good food, another set of fantastic recipes. The chicken and potatoes were exceptional. Truly amazing flavours. I just sprinkled lemon Joyce over instead of putting lemon half in - based on some other comments. Worked perfectly. Really recommend this. Anyone can do this yummy scrumptious chicken and potatoes.
29th May, 2011
Yum, just finished eating it. I took the chicken out when the recipe called for it and poured the juices in to a jug with half of the garlic, all of the lemon and bay leaves, then put the potatoes & carrots back in the oven to give them a bit of colour. I cut the potatoes in to 8ths and they turned out very well cooked. To make gravy I poured boiling water into the jug with the juices to make up to a pint and added chicken gravy granules to thicken, then passed through a sieve. Delicious.
24th May, 2011
The chicken was really really good. I have to agree on the potatoes. They had to go back to the oven and were far from perfect but I liked their lemony flavour.
22nd May, 2011
Went down very well with everyone!
16th May, 2011
I used the zest and juice of the lemon wedges instead of leaving them in the tin, because of a previous comment about an overwhelming lemon taste on SOME bits. Tasted wonderful! I'll be doing this again, thanks.


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