Slow-roasting is a great way to keep chicken nice and moist. Adding the potatoes to the roasting tin infuses them with plenty of flavour, too
Prep:15 mins
Serves 4
butter, for greasing1.6kg chicken1kg roasting potatoes, halved or quartered if large2 whole garlic heads, halved through the middle100ml white wine100ml chicken stock2 stems rosemary, broken into sprigs6 bay leaves1 lemon, cut into wedges
STEP 1Heat oven to 160C/fan 140C/gas 3. Brush a large roasting tin all over with butter and smear some over the skin of the chicken.STEP 2Place 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 hr then remove the foil and give the potatoes a shake. Add the herbs and lemon wedges, then cook uncovered for 50 mins.STEP 3Turn the heat up to 220C/fan 200C/gas 7. Cook for 30 mins 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 mins before carving. Keep the potatoes warm. Serve with any pan juices.
