Foolproof slow roast chicken

Foolproof slow roast chicken

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(214 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 a dairy product made from separating whole milk or cream into fat and…

  • 1.6kg chicken



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

  • 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…


  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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22nd Feb, 2009
tasty, nice flavours, chicken melted in you mouth! one to try again!
15th Feb, 2009
Do you put potatoes straight into oven without par boiling them first?
9th Feb, 2009
Absolutely brilliant! This was my first ever roast from scratch and i thoroughly enjoyed it. Everything was perfect, however, i made a few minor changes which worked for the best for me. I cooked it for an extra half an hour on gas 3 uncovered before i turned the heat up to gas 7. I moved the spuds and put them in a roasting tin with my parsnips and covered them both in goose fat. I cooked these on gas 7 whilst the chicken cooked nicely with my carrots and shallots! While the chicken was cooling down i left the potatoes on for an extra 15 mins with my stuffing and made a gravy out of the juices by adding some gravy granuals. My parents were impressed with the dinner and we all found it very tasty! Am doing it again next week for friends =)
8th Feb, 2009
I have just made this, the chicken was deliciously moist and juicy. However, the potatoes actually started turning black during cooking due to the low temperature. The lemon in the potatoes is also very over powering so I will possibly stuff them in the cavity next time. The chicken was superb though.
7th Feb, 2009
delicious. very easy and the meat was soooo moist. Cooked the potatoes separetly as many advised and just cooked an onion and carrots in with the bird. Lemon slices I put under the carcass.
28th Jan, 2009
I made this for supper last week, it came out very good. Even my husband loved it. But I didn't put the potatoes. Will definitely make it again as it was delicious.
20th Jan, 2009
This is definately my favourite Sunday lunch! The chicken is so tender and tastes devine! I add the juices in with my gravey mix as this gives it a lovely flavour. It is also very easy to make. A real winner in our home.
Frantic Flapjack
19th Jan, 2009
This was very good, but instead of putting the butter on the skin, I pushed it under the skin and the result was a moist chicken. I cooked roast potatoes separately and they crisped up nicely. Also served with roasted carrots and parsnips and sprouts.
7th Dec, 2008
The best. I usually do the potatoes on their own and add extra stock to the remaining liquid with a bit of flour to thicken and then strain for top notch gravy. Like i said, the best!
17th Nov, 2008
This turned out fantastic! I did the potatoes fairly small, and tucked the lemon on and around the meat istead of the potatoes due to other peoples comments. was so juicy and the flavour in both chicken and pots were really lovely. Would definatley reccomend it.


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