Foolproof slow roast chicken

Foolproof slow roast chicken

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(210 ratings)

Prep: 15 mins Cook: 2 hrs, 20 mins

Easy

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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Ingredients

  • butter, for greasing
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1.6kg chicken
    Turkey

    Turkey

    terk-ee

    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 1kg roasting potatoes, halved or quartered if large
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 whole garlic heads, halved through the middle
    Garlic

    Garlic

    gar-lik

    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

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 6 bay leaves
  • 1 lemon, cut into wedges
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  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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lizleicester
31st May, 2015
4.05
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.
Tory04
6th Apr, 2015
5.05
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.
nickylovell
15th Nov, 2014
5.05
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
jamesgoldney
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.
noisysmurf
17th Nov, 2013
5.05
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.
noisysmurf
17th Nov, 2013
5.05
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...
damdin
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.
sazpots
13th Oct, 2013
Really nice tender chicken. I'd use good quality stock though as used a stock-pot devolved in water and it made the potatoes taste like chicken crisps.
noisysmurf
22nd Sep, 2013
5.05
Made this again today for Sunday lunch. Have now made it about five times and it's turned out absolutely delicious every time! I use whatever size chicken I have (generally 2kg) and do about 1.5kg spuds. This easily does the 3 of us for two days with left over veg. Never parboil the spuds for this recipe BUT I do drain off the tray into a pan ready to make the homemade gravy. Just cook for a bit longer at both stages. Brilliant recipe, so easy and always delivers. Thanks Good housekeeping!
roto
18th Aug, 2013
5.05
found this recipe easy to follow, though I put the lemon and a garlic into the cavity of the bird. also took advice from comments and par boiled the potatoes before roasting. meat is moist and tasty, potatoes were crispy. I made a gravy with the pan juices by adding some chicken gravy granules to thicken.

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