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Foolproof Slow Roast Chicken with Potatoes, Wine, Lemon and Herbs

cake November 22, 2014

Roast your chicken while you’re doing yoga, running on the aqueduct or just sitting at your laptop! Slow-roasting will keep the chicken nice and moist without keeping you in the kitchen. Adding the potatoes to the roasting pot infuses them with plenty of flavour, too.

organic chicken from Cowberry Crossing Farm sold at the Hastings Farmers’ Market

photos by Coco Zordan

The Recipe

Servings

6-8

Prep time

15 min.

Cooking time

2 hours and 20

Ingredients

whole chicken about 3 lb
potatoes about 2 lb
garlic 2 whole cloves
dry white wine 1 cup
chicken stock 1 cup (or 2 cubes crumbled)
rosemary 2 stems broken into sprigs
sage 2 stems
lemon juice 1
lemon zest (opt.) 1 tsp
olive oil 3 -4 tbs
sea salt and pepper to taste
opt. italian pancetta or bacon 8 slices (80 grams)

Directions

Heat oven to 325F. Wash the chicken under running water. Brush a large roasting pot all over with oil and smear some over the skin of the chicken. Put some herbs , sea salt and pepper inside and the rest around the chicken.
Place the chicken in the pot and arrange the potatoes around it. Put the garlic cloves in the pot, pour over the white wine,lemon juice and stock, then cover with lid or foil and place in the oven. Cook for 1 hr and then remove the foil /lid and give the potatoes a shake. Add some lemon zest, then cook uncovered for 30 mins. (if you are still working out ask your husband to do it for you!)
Turn the heat up to 450 F. 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.