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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26th Apr, 2017
I used to think roast chicken was a bit of a chore but this is so easy! I don't use the recipe as written. I simply cook the chicken with potatoes, stock and bay leaves. Cover the whole lot in butter and season. Leave for an hour, take off the foil. Half an hour later put in some parsnips, carrots and stuffing balls which I freeze in advance.. Half an hour again and turn up the heat, add the Yorkshires and done. I cook this every week and have never found the meat dries out. I use the leftover chicken in a jambalaya the next day. Feeds a family of 4 twice and leaves leftover chicken for the dog. Brilliant budget food.
16th Mar, 2017
Done this for Sunday dinner... big success especially the roast potatoes. Will definitely make again.
24th Nov, 2016
Followed the recipe exactly and it was heavenly. I will definitely be making this again!! Chicken was so moist and tender.
31st May, 2015
Made a delicious meal oh so easily. Didn't bother with the potatoes (hence only giving 4 stars), but the chicken was moist and tasty.
6th Apr, 2015
This is a fantastic recipe. I am not a very competent cook and yet this turned out absolutely brilliantly. Not sure I've ever had more moist, tasty chicken! Two tips; check the weight of your chicken and adjust the cooking times accordingly. My chicken had a recommended cook time of 1.5 hours, which I broadly did, with the first 40 mins covered (instead of 1 hour), second tip is to cook the potatoes separately - I drained most of the liquid half way through but the potatoes still weren't crisp enough for me, although they were gorgeously soft and fluffy - so I cooked them a bit longer after taking the chicken out.
15th Nov, 2014
A fab recipe, really tasty! Don't understand why some have needed to cook the potatoes separately mine came out crisp on the outside, fluffy on the inside
6th Dec, 2013
Did it without the veg in the bottom. I also stuffed the chicken with tarragon and garlic and then finally shoved half a lemon up its bum to seal the cavity. Worked really well and infused the chicken with loads of flavour and helped prevent it from drying out.
17th Nov, 2013
Forgot to say, remember to drain off hallway so spuds go crispy. I use drained liquid as a base for the gravy. No need for granules. Just add some tomato purée, thyme, (fresh or dried) wine or sherry, veg stock and top up with hot water. Then leave on low heat to reduce a bit. Add cornflour to thicken, bring back slowly to boil and you have home made tasty gravy. It can stay on a low heat for a long as you need. So easy.
17th Nov, 2013
Made this again today. No fresh garlic so added garlic granules to stock along with extra parsley, paprika and salt. Oh my golly! It was delicious. Used 2kg bird and 2kg spuds. Just doubled the stock & wine. So easy to do this recipe. Never fails. This recipe is perfect for chicken. My husband says his fav potatoes as they have a tangy lemon flavour. May try with turkey...
17th Oct, 2013
This is a great recipe. I halved lemon and put inside the chicken with garlic. I substituted white wine to white whine vinegar (1 cup water + 1 or 2 tbsp vinegar). Potatoes were crisp outside and yummy. Chicken was moist, tender and delicious. Toward the end of cooking some juices started coming out of chicken. That's why about 2-3 potatoes tasted a bit lemony but edible. I use the recipe with thighs as well. thanks for the recipe.


21st Dec, 2015
Hi am new to this site so look forward to the help please. I made this recipe a month ago and was fantastic so I decided to do it for Christmas and as am getting a 5.5kg chicken I wondered if I should add more stock etc, also am presuming I should cook it for longer?!?
goodfoodteam's picture
18th Jan, 2016
Sorry we couldn't answer in time for Christmas, but for future use, this should help.  We are thinking, due to the weight, are you cooking a turkey rather than a chicken? We haven't tested this recipe using a bird of that size so cannot guarantee perfect results however, because of the larger size the timings and cooking method will be slightly different. Put the chicken/turkey in the tin (you are going to need a very large one!) with the garlic and 150ml each wine and stock. Cover and cook for 2 hours. Add the potatoes, and a bit more stock if you need to, then cover and cook 1 hour more. Now carry on with the recipe as stated. To check that the bird is cooked cut into the leg joint to ensure that the juices that come out are clear with no sign of pink. If there is, carry on cooking it until they are clear. If you are using a digital thermometer, the thigh should be cooked to 80C and the breast to 75C.
13th Nov, 2013
Could someone please translate the oven temps. I can convert from c to f, but what does "/fan" and "/gas 3" and "/gas 7" mean for US oven?
12th Oct, 2016
This recipe is incorrect. Fan is 140C and gas 160C.
23rd Oct, 2016
Sorry, but recipe IS correct. The 160C is for electric oven without convector. 140C is for electric oven with convector (fan). Gas ovens are not shown in Celsius or Farenheit, but in numbers (1,2,3,4 and so on).