Slow roast chicken recipe
The slow roast chicken is an old favourite - it is a Sunday evening supper for us at home. We served it in the pub for many years and started adding potatoes about 10 years ago. It will sit in the oven and wait for you to be ready and is even more delicious when it is a day old.
Ingredients
- 1 Free range chicken, approx. 1 kilo.
- 1 Splash of rapeseed oil
- 1 Glass dry white wine
- 2 Lemons
- 400 g Small new potatoes, scrubbed
- 6 Garlic cloves (bruised)
- 4 Sprigs of thyme
- 1 Small bunch parsley
- 1 Pinch of salt & cracked pepper to taste.
- 1 Free range chicken, approx. 1 kilo.
- 1 Splash of rapeseed oil
- 1 Glass dry white wine
- 2 Lemons
- 14.1 oz Small new potatoes, scrubbed
- 6 Garlic cloves (bruised)
- 4 Sprigs of thyme
- 1 Small bunch parsley
- 1 Pinch of salt & cracked pepper to taste.
- 1 Free range chicken, approx. 1 kilo.
- 1 Splash of rapeseed oil
- 1 Glass dry white wine
- 2 Lemons
- 14.1 oz Small new potatoes, scrubbed
- 6 Garlic cloves (bruised)
- 4 Sprigs of thyme
- 1 Small bunch parsley
- 1 Pinch of salt & cracked pepper to taste.
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 120 mins
- Serves: 4
Step-by-step
- Joint chicken into 8 pieces. Cut lemons into 8 wedges, skin left on. Bruise your garlic cloves. Cut potatoes in half. Toss all ingredients together in rapeseed oil & seasonings.
- Place into heavy ovenproof dish. Cook in preheated oven 160°c for 2 hours with a loose foil covering
- Serve straight to table with hot buttered curly kale or spring greens.
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