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Photo of Slow roasted chicken by WW

Slow roasted chicken

6 - 7
PersonalPoints™ per serving
Total Time
3 hr 35 min
20 min
3 hr 15 min
Whether it’s roasting, braising or baking, slow cooking adds an extra depth to the flavour. Enjoy this delectable dish with ginger, turmeric and cumin.


Brown onion

3 medium

Low-fat natural yoghurt

¾ cup(s), (185g)

Fresh ginger

2 tsp

Ground turmeric

1 tsp

Ground cumin

1 tsp

Garam masala

½ tsp

Whole chicken

720 g, (Buy 1.6kg)

Baby carrot

12 individual, (Buy 2 bunches), peeled, trimmed


350 g, quartered lengthways


  1. Preheat oven to 150°C. Cut each onion into 8 wedges and arrange over the base of a baking dish. Combine yoghurt, ginger and spices in a small bowl. Place chicken on onion and spread yoghurt mixture all over chicken, inside and out. Tie legs together with kitchen string.
  2. Pour ½ cup (125ml) water around chicken. Bake chicken for 1 hour, then cover loosely with lightly oiled foil and bake for a further 1 hour. Arrange vegetables around chicken, cover with foil again and bake for 1 hour.
  3. Carefully lift chicken onto a platter and increase oven temperature to 200°C. Drain any liquid from dish and roast vegetables for 15 minutes or until slightly caramelised. Carve chicken and serve with vegetables.


SERVING SUGGESTION Wilted silverbeet.