Slow Roast Chicken2014-11-25
- Servings : 6
- Cook Time : 2:20 h
- Ready In : 2:30 h
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.
- Butter, for greasing
- 1.6kg chicken
- 1kg roasting potatoes, halved or quartered if large
- 1 whole garlic heads, halved through the middle
- 100ml white wine
- 100ml chicken stock
- 2 stems rosemary, broken into sprigs
- 6 bay leaves
- 1 lemon, cut into wedges
Heat oven to 160°C/gas 3. Brush a large roasting tin all over with butter and smear some over the skin of the chicken.
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 hour then remove the foil and give the potatoes a shake. Add the herbs and lemon wedges, then cook uncovered for 50 minutes.
Turn the heat up to 220°C. Cook for 30 minutes more, then remove the chicken and potatoes form the pan. Cover the chicken loosely with foil and leave to rest on a plate for at least 10 minutes before carving. Keep the potatoes warm. Serve with any pan juices.