Foolproof slow roast chicken

Foolproof slow roast chicken

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(220 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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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.
22nd Sep, 2013
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!
18th Aug, 2013
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.
Natashka's picture
14th Jul, 2013
In process of cooking it at the moment, the smell from the oven is fantastic!
9th Jun, 2013
So easy, I normally don't like cooking chicken as worried if cooked properly, but the chicken was juicy and tasty. My family loved it. Even had time it sit down for a bit whilst cooking! I didn't add the lemon or bay leaves but it still tasted great! Will definitely be doing again.
30th May, 2013
This was delicious! I followed the advice of the comments and parboiled the potatoes for 10 mins before putting them in with the chicken. They turned out perfectly crispy. I didn't find the placing of the lemon under the chicken all that effective flavour-wise, so will probably place the lemon in the chicken cavity next time. Also, I forgot to put in the bay leaves! It still had a wonderful flavour but I would be interested to see the difference that the bay leaves make.
12th May, 2013
Delicious! Used lemon thyme as no rosemary. Lovely. Agree with previous comments re potatoes - best done in the traditional way.
6th May, 2013
Lovely! Completely moist with a crispy skin and the smell of it roasting was amazing. I`ll definitely be cooking it again.
5th May, 2013
Absolutely amazing. I never got a chicken roast right until I found this recipe! I added carrots to the potatoes and used homemade chicken stock- everyone at the dinner table loved it.
30th Apr, 2013
Made gravy in the pan. I prefer to pierce half lemons and microwave a for half a minute then shove them (carefully!) in the cavity with tongs. infuses the chicken more, and no lemony potatoes! Foolproof!


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