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“Slow-roasting is a great way to keep the chicken nice and moist. Adding the potatoes to the roasting tin infuses them with plenty of flavour too.”
2hrs 45mins

Ingredients Nutrition


  1. Heat oven to 325°F Brush a large roasting tin all over with butter and smear some over the skin of the chicken.
  2. Place 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.
  3. 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 minutes
  4. Turn the heat up to 425. Cook for 30 mins more, then remove the chicken and potatoes from the pan.
  5. Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving. Keep the potatoes warm.
  6. Serve with any pan juices or make gravy according to your favorite recipes using the pan juices whilst the chicken is resting.

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