If you’re looking for a Sunday roast that practically cooks itself while filling your home with the most incredible smell, this slow roast chicken is the one to try. Cooking it low and slow makes it almost impossible to dry out, and the lemon, garlic and rosemary tucked inside the cavity infuse right through the meat as it cooks.
It’s a brilliant option if you know you’ll be home for the afternoon — there’s something lovely about a kitchen that smells this good for hours before dinner even hits the table.
Slow Roast Chicken Recipe
This recipe is adapted from River Café Two Easy by Rose Gray and Ruth Rogers, and uses lemon and rosemary to gently infuse the chicken with flavour while it roasts slowly. It serves 4 people.
Ingredients
- 1 x 2 kg whole chicken
- 1 lemon
- Sea salt and freshly ground black pepper
- 3 garlic cloves, peeled but left whole
- 2 sprigs of fresh rosemary
- 200 ml water
- 50 g unsalted butter, melted
- 125 ml dry white wine (optional)
Method
1. Preheat the oven to 80°C.
2. Cut the lemon in half. Rub one half all over the chicken, getting as much juice onto the skin as you can.
3. Season the cavity with salt and pepper, then add the garlic, rosemary and both lemon halves.
4. Place the chicken upside down in a roasting tin just large enough to hold it. Add the water.
5. Cook for 1 hour, then turn the chicken right side up. Return it to the oven for another hour, then turn it upside down again for a final hour — so the chicken cooks for 3 hours in total at 80°C.
6. Remove the chicken from the oven and raise the temperature to 200°C. Brush the melted butter all over the skin, season generously with salt and pepper, and add the wine to the pan (you can leave the wine out altogether if you prefer — it won’t affect the flavour of the chicken, just the pan juices).
7. Return the chicken to the oven, right side up, and cook for 30 minutes, until golden brown and the juices run clear when the thickest part of the thigh is pierced. Let the chicken rest for 10–15 minutes before carving. Serve with the lemony, salty pan juices spooned over the top.
Tips for the Perfect Slow Roast
- Choose a roasting tin that fits your chicken snugly — too much extra space and the pan juices can dry out over the long cooking time.
- A meat thermometer takes the guesswork out of the final check — the thickest part of the thigh should reach a safe internal temperature.
- Save the pan juices! They’re full of flavour and make a lovely simple gravy with very little extra effort.
- Leftover chicken keeps well in the fridge for a couple of days and is perfect for sandwiches, salads or a quick midweek curry.
Frequently Asked Questions
Can I cook this slow roast chicken at a higher temperature to save time?
The low, slow cooking is what keeps this chicken so moist, so it’s best not to rush it. If you’re short on time, a more traditional higher-temperature roast method will cook faster but won’t have quite the same melt-in-the-mouth texture.
Do I have to use wine in the pan juices?
No — the wine is entirely optional. Leaving it out won’t change the flavour of the chicken itself, only the pan juices, so feel free to skip it if you’d rather not use alcohol.
Can I prepare the chicken ahead of time?
Yes, you can stuff the cavity with the lemon, garlic and rosemary and leave the chicken covered in the fridge for a few hours before cooking, which can make a lazy Sunday even easier to plan around.
What can I serve with slow roast chicken?
It pairs beautifully with simple roast or mashed potatoes, seasonal vegetables and the pan juices spooned over everything. It’s a flexible base for a classic family Sunday roast.
Try These Next
If you enjoyed this recipe, you might also like:
- 25 Super Scrummy Easy Chicken Recipes
- Chorizo and Chicken Quesadillas – Perfect for Lunch or Dinner!
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