Slow-roasted whole chicken with potatoes
Chef DefneKitchen Studio chef · October 17, 2026A whole chicken cooks low and slow over potatoes, garlic, wine and herbs, which keeps the meat moist and flavours the potatoes.
Ingredients · 9
4 servingsTap what you already have; add the rest to your list in the app with one tap.
- ButterFor greasing
- Whole chicken1.6 kg
- Roasting potatoesHalved if large1 kg
- Garlic headsHalved crosswise2
- White wine100 ml
- Chicken stock100 ml
- RosemaryBroken into sprigs2
- Bay leaves6
- LemonCut into wedges1
Method · 3 steps
- 1
Set the oven to 160°C (140°C fan). Coat a large roasting tin with butter and rub a little over the chicken skin.
- 2
Put the chicken in the tin with the potatoes around it. Add the halved garlic heads, pour in the wine and stock, cover with foil and roast for 1 hour. Take off the foil and shake the potatoes, scatter in the herbs and lemon wedges, and cook uncovered for 50 minutes.
- 3
Raise the oven to 220°C (200°C fan) and roast for 30 minutes more. Lift the chicken and potatoes out of the tin. Loosely tent foil over the chicken and rest for at least 10 minutes before carving, keeping the potatoes warm. Serve with the pan juices.
