Slow Roasted Chicken

Name one person who doesn’t love a Sunday Roast?

Yep – like I thought – no one. Everyone loves a Sunday Roast, no matter what your meat of choice, a traditional roast is a real treat. My Slow Roasted Chicken is no exception, cared for by my low temperature oven for more than two hours, this chook is sure to please.

I usually cook beef or pork when I do a roast, but after a trip to my local specialty butchers (Torre Butchers in Northbridge WA) I couldn’t resist the plump chooks sitting neatly in the front of the meat display, practically begging to be taken home. Flown in overnight from South Australia, these free range, organic beauties were an absolute treat. I totally endorse taking that extra bit of time to slow roast your next chicken – it makes a world of difference. The meat is juicy after steaming in the liquids, and the skin become crispy once the bird is exposed to more direct heat from your oven – I will never roast a chicken any other way.

Serves 4 – 5  (depending on how many sides accompany your dish)

Slow Roasted Chicken, ready for carving (and eating)

Slow Roasted Chicken, ready for carving (and eating)

The List

1.6 -2KG free range, organic chicken

6 potatoes, cut in half

3 onions, cut in half

10 garlic cloves

small bunch of thyme

1 1/2 lemons, cut into wedges

150ml white wine

100ml chicken stock

50gm butter

1Tbs plain flour

Salt and pepper


The Method:

  1. Preheat oven to 150°C
  2. Stuff your chicken with a quarter of a brown onion and a wedge of lemon
  3. Into a baking tray large enough to fit your chicken and vegetables, lightly grease the bottom with some of your butter, placing your chicken into the middle of the pan
  4. Place potatoes around chicken and salt lightly
  5. Make a small incision at the back of your chicken between the top of the breast meat and the skin. You should be able to stick your finger in between these layers. Work butter gently down along the breast meat  (careful not to break the bird’s skin) until there is a layer of butter under the skin
  6. Pour in your wine and stock, season the chicken lightly with salt and pepper and cover baking tray with foil, roasting in the oven for 50 minutes
  7. Remove the baking tray from the oven and flip your potatoes over, then add garlic, onion, lemon wedges and thyme to the tray, leave uncovered and return to oven, baking for a further 50 minutes
  8. Turn up oven to 200°C and bake for a further 20 – 30 minutes until chicken is nicely browned
  9. Remove baking tray from the oven, discard the lemon wedges and move other vegetables to a serving dish. Gently remove your chicken on to a board and cover chicken in foil, leaving to rest for 15 minutes
  10. Whilst chicken is resting, use the pan juices in the baking tray’s dish to make a gravy. Over a low heat (and if your baking tray is able to have contact with direct flame) heat pan juices, squash in a couple cloves of the roasted garlic, scrape any stuck bits off the bottom of the pan and add a tablespoon of flour which has been dissolved in water.  Working quickly, use a whisk to work the juices until the liquids thicken, forming a gravy
  11. Carve your chicken and serve with the roasted vegetables and any other sides you like, but be sure to add a generous spoonful of gravy to everyone’s chicken


You’ll notice from the pictures that I did two chickens – this was simply because I was feeding a big (and hungry) table!

Take time to cook this chook - it will thank you for the extra love

Take time to cook this chook – it will thank you for the extra love

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