Foolproof slow roast chicken

Foolproof slow roast chicken

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(214 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…

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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chewbacca
22nd Feb, 2009
5.05
tasty, nice flavours, chicken melted in you mouth! one to try again!
aimless
15th Feb, 2009
Do you put potatoes straight into oven without par boiling them first?
clairebagnall
9th Feb, 2009
5.05
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 =)
jokiernander
8th Feb, 2009
3.05
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.
lajpink
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.
naziapeeroo
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.
cassie8756
20th Jan, 2009
5.05
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
4.05
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.
chrisclark412
7th Dec, 2008
5.05
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!
gemmahales
17th Nov, 2008
5.05
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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