Slow-Roasted Chicken with Potatoes

Would you like to surprise your family with a delicious and juicy chicken, but are afraid the meat will be dry and overcooked? Follow our recipe and slowly roast the chicken together with potatoes in the oven - the meat will be juicy and tender, and the potatoes will absorb all the wonderful flavors!

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 140 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1.6 kg Meat, chicken, thighs

  • 1 piece Butter, unsalted

  • 1 kg Potatoes, white

  • 1 head Garlic, fresh

  • 100 ml Alcohol, Wine, White

  • 100 ml Soup base, chicken, cube

  • 1 twig Rosemary, fresh

  • pieces Salt, table

  • pieces Spices, pepper, black

Steps

  1. Preheat the oven to 160°C. Clean the chicken, rinse it with lukewarm water, and thoroughly dry it with paper towels. Rub the skin with a piece of butter, then season the chicken generously with pepper and salt, both inside and out. You can tie the legs together with kitchen twine.

  2. Peel and wash the potatoes. Cut smaller potatoes in half and larger ones into quarters. Place the seasoned chicken in a roasting pan and arrange the potato pieces around it. Cut a whole head of garlic in half and add it to the pan, along with wine and chicken stock. Cover the pan with aluminum foil and place it in the preheated oven for 60 minutes.

  3. After 60 minutes of roasting, remove the pan from the oven and carefully remove the foil. Season the potatoes with pepper and salt, gently toss them, and sprinkle with rosemary sprigs. Continue roasting the chicken at 160°C for another 50 minutes, then increase the temperature to 220°C and roast for an additional 20 to 30 minutes - until the chicken skin and potato pieces are beautifully golden and crispy.

  4. Transfer the roasted chicken from the pan to a cutting board. Loosely cover it with a piece of aluminum foil and let it rest for 10 minutes. Then, carve the chicken into pieces and serve with the roasted potatoes.

Nutrition Information (Per 100g)

  • Calories: 204.77 kcal
  • Fat: 15.32 g
    • Saturated Fat: 6.62 g
  • Carbohydrates: 5.55 g
    • Sugars: 0.35 g
  • Protein: 9.81 g
  • Fiber: 0.69 g

Advice

Check the doneness of the chicken with a thermometer inserted into the thigh. The temperature of the cooked meat should be 75°C. You can also check by making a deep cut into the thigh with a knife and inspecting the meat. The meat should not be pink, and no pink juices should run out.