- Slow Roast Chicken.jpg (37.95 KiB) Viewed 523 times
Preparation time: 15 minutes
Cooking time: 2 hours 20 minutes
Serves: 4
No nutritional information available.
Ingredients
- Butter, for greasing
- 1.6kg chicken
- 1kg roasting potatoes, halved or quartered if large
- 2 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
Method
1. Heat oven to 160°C/Fan 140°C/Gas Mark 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 hour then remove the foil and give the potatoes a shake. Add the herbs and lemon wedges, then cook uncovered for 50 minutes.
3. Turn the heat up to 220°C/Fan 200°C/Gas Mark 7. Cook for 30 minutes 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 minutes before carving. Keep the potatoes warm. Serve with any pan juices.
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