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Foolproof Slow Roast Chicken

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Don’t it just look yummylicious? … look at that golden Chick 😉

I always luuurve to stuff butter beneath the skin of the chicken …no matter how I’m roasting it … it keeps the meat moist and nice

Place chicken in a oven-proof casserole …tug in the potatoes & garlic ….then pour in the wine & chicken stock

I decided to add some onions as well …. then I drizzled some melted butter all over the chicken skin ..this helps to give the chicken a nice golden colour



100g butter

1.5kg whole chicken

½ – 1 kg roasting potatoes, halved/quartered if large

2 whole heads of garlic, halved through the middle

2 or 3 onions, halved

100ml white wine

100ml chicken stock

2 stems rosemary, broken into sprigs

6 bay leaves

1 lemon, cut into wedges (optional)


  • Heat oven to 160°C … brush a large roasting pan or an ovenproof casserole with butter 
  • Loosen skin of chicken then stuff some butter underneath …melt the balance of the butter, set aside
  • Place the chicken in the casserole dish/roasting pan and arrange the potatoes, halved heads of garlic, onions (if using) around it then pour the wine & chicken stock over the chicken
  • Drizzle the melted butter all over the chicken, cover with foil … place in oven and cook for 1 hour then remove the foil, give the potatoes a shake, add the herbs and lemon wedges then continue to cook, uncovered, for a further 50 minutes
  • Turn the heat up to 200°C then cook for another 30 minutes …remove chicken & potatoes (and the onions & garlic – I do because we love the onions & garlic after it’s been roasted & absorbed all the lovely juices from the roast) from the dish, cover loosely with foil an let stand for 10 minutes
  • Carve and serve the chicken with the pan juices 

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