Herby slow-roast chicken
The recipe Herby slow-roast chicken can be made in around 4 hours and 15 minutes. This recipe makes 6 servings with 347 calories, 3g of protein, and 24g of fat each. For $1.92 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. It is brought to you by BBC Good Food. Head to the store and pick up baby potatoes, lemon zest, butter, and a few other things to make it today. 143 people were glad they tried this recipe. Plenty of people really liked this beverage. It is a good option if you're following a gluten free diet. With a spoonacular score of 66%, this dish is pretty good. Similar recipes include Herby Roast Chicken And Honey And Thyme Parsnips, Herby roast chicken with garlic lemon toasts, and Foolproof slow roast chicken.
Servings: 6
Preparation duration: 25 minutes
Cooking duration: 230 minutes
Ingredients:
500g baby new potatoes, halved
1 large bunch bay leaves
100g butter, softened
400g carrots, halved
1 medium chicken - the best quality you can afford
2 small garlic bulbs, cloves separated but not peeled
1 large bunch lemon thyme
2 small lemons, zested
4 tbsp olive oil
2 medium red onions, cut into wedges
1 large bunch rosemary
1 large bunch sage
150ml white wine
Equipment:
meat tenderizer
rolling pin
oven
aluminum foil
Cooking instruction summary:
Roughly bash the garlic cloves andherbs (a rolling pin or meat mallet is goodfor this), then put in a large food bag ordish with the lemon zest, oil and chicken.Rub everything into the chicken, insideand out. Leave to marinate overnight.Heat oven to 140C/120C fan/gas 1.Remove the chicken from the fridge30 mins before you want to cook it.Put the vegetables in a large roasting tinand top with the chicken. Scatter theherbs and garlic from the marinade over,around and inside the bird. Push the2 lemons inside the chicken too, halvingto fit if necessary. Rub the butter all overthe skin and season generously.Pour the wine into the tin with 150mlwater, cover tightly with a tent of foil (soit doesn’t touch the top of the bird) andcook for 2 hrs. Remove the foil andcontinue cooking for 1 hr more, or untilthe chicken is cooked and the juices runclear. Increase oven to 220C/200C fan/gas 7 and roast for 25-30 mins more untilthe skin is really crisp. Lift the chickenfrom the tin to rest on a plate for 30 mins,covered again with the foil.Meanwhile, put the roasting tin on thehob and bubble to reduce the cookingjuices a little. Add any juices from therested chicken and season to taste.Serve the bird in the middle of the tableto share, alongside the buttery veg.
Step by step:
1. Roughly bash the garlic cloves andherbs (a rolling pin or meat mallet is goodfor this), then put in a large food bag ordish with the lemon zest, oil and chicken.Rub everything into the chicken, insideand out. Leave to marinate overnight.
2. Heat oven to 140C/120C fan/gas
3. Remove the chicken from the fridge30 mins before you want to cook it.
4. Put the vegetables in a large roasting tinand top with the chicken. Scatter theherbs and garlic from the marinade over,around and inside the bird. Push the2 lemons inside the chicken too, halvingto fit if necessary. Rub the butter all overthe skin and season generously.
5. Pour the wine into the tin with 150mlwater, cover tightly with a tent of foil (soit doesn’t touch the top of the bird) andcook for 2 hrs.
6. Remove the foil andcontinue cooking for 1 hr more, or untilthe chicken is cooked and the juices runclear. Increase oven to 220C/200C fan/gas 7 and roast for 25-30 mins more untilthe skin is really crisp. Lift the chickenfrom the tin to rest on a plate for 30 mins,covered again with the foil.Meanwhile, put the roasting tin on thehob and bubble to reduce the cookingjuices a little.
7. Add any juices from therested chicken and season to taste.
8. Serve the bird in the middle of the tableto share, alongside the buttery veg.
Nutrition Information:
covered percent of daily need
