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Slow Roast Chicken

From Good Food by Adam Liaw


  • 3 large brown onions, cut into wedges
  • 1 free-range chicken (about 1.7kg)
  • 6 anchovy fillets, finely chopped
  • 1 tbsp capers, roughly chopped
  • 100g butter, softened
  • ¼ tsp salt
  • 1 lemon, cut into wedges
  • 2 tbsp parsley


  1. Heat your oven to 150C.
  2. Cover the base of a heavy roasting pan with the onion.
  3. Cut a couple of deep slits into the drumstick of the chicken to sever the long tendons that run along the drumsticks.
  4. Mix together the chopped anchovies, capers and butter and rub all over the chicken, inside and out.
  5. Squeeze over the lemon and place the squeezed wedges into the chicken cavity. Season the chicken with the salt and place it on top of the onion.
  6. Roast the chicken for three hours (basting with the pan juices a few times during the cooking process), then remove the chicken and rest for 15 minutes. If the skin of the chicken needs a little more browning, increase the heat of the oven to 220C and return the chicken to the top of the onions to cook for a further 5-10 minutes until the skin is well browned.
  7. Serve the chicken immediately, scattered with parsley along with the buttery caramelised onions.