Foolproof slow roast chicken
Cooking time40 Min
Nobody can resist the temptation of tasting an extremely delicious chicken dish. Today, you can find a wide range of dishes that combine chicken with different ingredients and each dish has its own distinct flavor, texture and aroma as well. The way different ingredients are being combined makes a dish truly unique and this foolproof slow-roast chicken recipe puts forward a new concept of taste by combining different ingredients in a harmonious manner. It offers an ideal way to maintain the chicken in a moist condition and, the process of blending the potatoes with the roasting infuses them with a captivating and distinct flavor. This recipe has become immensely popular among chicken lovers all around the world and according to them; this dish always helps them enjoy the ultimate taste of chicken.
Fist of all, you need to heat the oven to 160C/fan 140C/gas 3.
Secondly, a big roasting tin should be brushed all over using butter.
Also apply a coating over the chicken skin.
Now, the tin should be used to place the chicken.
Now, the potatoes should be arranged around it.
Then, the garlic heads (halved) should be put in the same tin.
The white wine needs to be poured over.
Pour over the stock as well.
The next step is to cover with foil.
Put it in the oven.
It needs to be cooked for one hour.
Then, the foil should be removed.
Offer the potatoes a good shake.
The next step is to add the herbs.
Then, the lemon wedges need to be added as well.
Now, you have to cook it for 50 minutes uncovered.
You have to increase the heat to 220C/fan 200C/gas 7.
Cook for an additional 30 minutes.
Now, the potatoes and chicken have to be removed from the pan.
The chicken should be covered loosely with foil.
Leave it on a normal plate for around 10 minutes before carving.
You have to focus on keeping the potatoes really warm.
The dish is ready and it can be served with any type of pan juices.
- Chicken – 1.6 kg.
- Butter – for greasing purposes.
- Whole garlic heads- 2 nos. (They should be cut through the middle).
- Roasting potatoes – I kg. (They should be halved or quartered if large).
- Chicken stock – 100 ml.
- White wine – 100 ml.
- Bay leaves – 6 nos.
- Rosemary stems – 2 nos. (They should be broken into sprigs).
- Lemon – 1 no. (It should be cut into wedges).