Serves 14
160 min
Foolproof Slow Roast Chicken
Recipe GLPR294f3786d83203
A gentle, low-temperature roasted chicken with tender potatoes, fragrant garlic, and herbs. The chicken cooks slowly covered in foil to stay moist, then finishes uncovered at high heat for golden, crispy skin. Perfect for feeding a crowd with minimal effort.
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Ingredients
Butter for greasing
1 whole chicken (about 3.5 lbs / 1.6 kg)
1 kg roasting potatoes, halved or quartered if large
2 whole garlic heads, halved through the middle
100 ml dry white wine
100 ml chicken stock
2 stems fresh rosemary, broken into sprigs
6 bay leaves
1 lemon, cut into wedges
Directions
Preheat your oven to 160°C (fan 140°C, gas mark 3). Generously butter a large roasting tin and rub butter over the skin of the chicken, ensuring it is well coated.
Place the chicken in the center of the prepared tin and arrange the halved potatoes around it. Add the halved garlic heads to the tin and pour the white wine and chicken stock over everything. Cover tightly with aluminum foil.
Roast covered for 1 hour. Carefully remove the foil, give the potatoes a good shake to redistribute them, and scatter the rosemary sprigs, bay leaves, and lemon wedges throughout the tin.
Continue roasting uncovered for 50 minutes.
Increase the oven temperature to 220°C (fan 200°C, gas mark 7) and roast uncovered for 30 minutes more, until the chicken skin is golden and crispy and the thickest part of the thigh reaches an internal temperature of 165°F (74°C).
Transfer the chicken and potatoes to a serving platter or cutting board. Loosely cover the chicken with foil and allow it to rest for at least 10 minutes before carving. Keep the potatoes warm.
Strain the pan juices into a serving vessel and serve alongside the carved chicken and potatoes.
