Slow Roasted Chicken

This easy method delivers a succulent chicken and roasted potatoes all in one dish. Serve with a green salad and plenty of red wine!

Ingredients

Yield: 4 servings

3 1/2 lb roasting chicken
1 Tablespoon unsalted butter, softened
2 lb Yukon or Dutch gold potatoes
1/4 cup dry white wine
1/4 cup chicken broth or stock
2 dry bay leaves
4 sprigs fresh thyme
1 stem rosemary, broken into 2-3 pieces
 

Method

Preheat oven to 325 degrees. Spread half the butter in a baking or roasting pan. Place chicken in the pan, breast side up and smear the remaining butter on the breast of the bird.

Cut the potatoes in half and place them in the baking dish, surrounding the chicken. Add the chicken stock or broth plus the wine and cover the pan with aluminum foil and bake for 1 hour. Remove the foil and tuck herbs between the potatoes. Bake uncovered for an additional 50 minutes. Raise the oven temperature to 400 degrees and cook another 30 minutes. Transfer from the oven and allow to rest for 10 minutes before carving. Season chicken with salt and pepper and serve with potatoes and pan drippings.

Serving Suggestion

Pair with Bouchard Pinot Noir.

Estimated Prep Time: 10 minutes
Estimated Cooking Time: 2 1/2 hours