Foolproof slow roast chicken

Foolproof slow roast chicken

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(215 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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lucyfer
6th Apr, 2008
5.05
As a few comments had mentioned that the potatoes were a bit undercooked, I par-boiled my for ten minutes before I put them in. It worked well and the chicken was really moist and really tasty. I was very impressed.
annemiek
2nd Apr, 2008
5.05
I'm actually a vegetarian but I do cook meat for my family who are not and they absolutely loved it. I cooked the potatoes seperately, parboiled and then roasted in the oven. I left out the sage since I found out on a sunday that I didn't have any, but just the rosemary seemed to be working really well.
carolshepherd
23rd Mar, 2008
5.05
This is a lovely recipe. Whilst the chicken was resting for 15 minutes, I returned potatoes to a high oven and then they were perfectly cooked. To prevent the potatoes being too lemony I rested the lemon wedges on the chicken and not nestled in with the potatoes. Will make regularly I'm sure.
silverhill
25th Feb, 2008
5.05
i didnt add any of the vegetables nor the bayleaves as i did mashed and normandy potatoes instead. I added fresh rosemary and lemon wedges along with the wine and chicken stock. I followed the cooking instructions and it was absolutely cooked to perfection. The legs broke off the bone, they were so tender. Highly recommended, for a change.
elli34567
6th Feb, 2008
5.05
This recipe is brilliant...I'm a student so as you can imagine the facilities I have are really poor and with this being my first roast I was really impressed with how 'fool-proof' it actually was. In regards to lemony potatoes, I put the lemon inside the cavity of the chicken and it worked beautifully! Yum!
jodiegeorge
5th Feb, 2008
4.05
I cooked this a week ago. The chicken was lovely, moist and full of flavour, but nobody in my family liked the potatoes, although i did cut them up small as i had read some previous comments. The gravy was also lovely. Would make this again, but would probably use veg instead of potatoes, and just make my own roast potatoes on the side.
sambaker
3rd Feb, 2008
Tried and tested today with my family, chicken was moist and flavoursome, potatoes were infused with flavour - delicious recipe and I have been told I can definately cook it again.
littlelouise
22nd Jan, 2008
3.05
Nice chicken but I definately agree about the lemon overpowering the potatoes, I would definately try to keep them separate.
berryt
20th Jan, 2008
5.05
The chicken was so moist and tasty - def one to make again!
wildspiritart
19th Jan, 2008
I was out of rosemary so used sage. It turned out juicy and delicious. Yum! :)

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