Foolproof slow roast chicken

Foolproof slow roast chicken

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(224 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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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.
jenk82
1st Nov, 2008
5.05
I add parsnips and carrots after an hour. Lovely!!!
bbrosman
24th Oct, 2008
I made this last evening and it was amazing! I did find that the potatoes did not not get as golden as I would hve liked. I removed the chicken and turned up the oven and let the potatoes cook a little longer until browned. I also added a bit more chicken stock to the pan and thickened with "thickening granules". Very yummy! I was not planning on having guests for dinner, but I did!They said it was the best chicken they had ever had!
coturner
1st Oct, 2008
5.05
This really is the best roast chicken yet! Will do this again and again. I left the skins on the potatoes for extra flavour.
helenb123
29th Sep, 2008
5.05
Cooked to perfection - including the potatoes - did leave them in for a little longer while the chicken rested and turned once or twice during cooking and came out great - this really is a super easy and tasty receipe - highly recommend to even the most novice of cooks
dbeamish
14th Sep, 2008
3.05
I don't understand why this is so highly rated. Ok the chicken is good but the potatoes are useless. Siting in all that liquid is never going to make them nice and crispy. I'm in the middle of cooking chicken this way for a change to see if it is easier and I've taken the potatoes out into a separate tray now to crisp them up. They are certainly nice and soft in the middle, but simply not good enough to serve that way! So in short, decent chicken - roasting over long periods on a low temp will invariably give great results, but useless potatoes.
youwillnot
20th Aug, 2008
Never cooked roast chicken before, i made this and was surprised at how easy it was. The chicken was gorgeous and moist, the potatoes very tasty. Would recommend this to anyone.

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