Foolproof slow roast chicken

Foolproof slow roast chicken

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(210 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 made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1.6kg chicken



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 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 fruits…


  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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16th Dec, 2012
This was a great dish - cooked to perfection. It was really easy to make and both the herbs and the lemon gave a pleasant flavour to the chicken.
16th Dec, 2012
This was a great dish - cooked to perfection. It was really easy to make and both the herbs and the lemon gave a pleasant flavour to the chicken.
2nd Dec, 2012
The slow cooking at lower heat is the way to go. Chicken very moist and tender.
28th Oct, 2012
Just cooked this, was delicious. It was my first attempt at a roast bird but was really easy. Just added some flour to the juices to thicken for the gravy, potatoes did need to go in another pan to crisp up. Will definitely use again.
balck777's picture
14th Oct, 2012
Delicious chicken, really moist. While the chicken was resting I put the potatoes back in the oven to crisp up. I wasn't very impressed with the look of the juices so I quickly made another light sauce. Very nice overall.
6th Oct, 2012
I thought this was really nothing special, which surprised me after all the reviews. Tasteless chicken meat, and terrible roast potatoes. Think I'll stick to my usual Delia method.
25th Sep, 2012
Perfect moist roast chicken & beautiful lemon scented roast potatoes. I really don't think you can go wrong with this recipe.
23rd Sep, 2012
Absolutely gorgeous! The potatoes were lovely. Had so much flavour. I very nearly didn't try them as other reviewers said they hadn't worked. My advice would be follow the same principle as for greek potatoes, if the pan starts drying out just add a bit more water then the potatoes should never burn. I also have invested in a self basting roasting tin from Argos which really helps all my roasts.
23rd Sep, 2012
Just cooked this again for Sunday lunch. It's fantastically easy and works every time I do it. Brilliant recipe to rely upon. Thanks!
21st Sep, 2012
I tried this earlier in the week and it was the tastiest chicken ever. I had no garlic so used an onion cut into quarters. I also put in carrots which were tasty. I roasted my potatoes separately. I will certainly use this recipe again. I am making stock out of the carcass at the moment.


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