Slow Roast Chicken with Sundried Tomatoes and Chipotle Chillies


Due to the long slow cooking, this chicken is falling apart and super moist so I don’t carve it, simply pull it off, cut the skin up too and serve on a platter with blackened sweetcorn and rice or a few tortilla chips.

Leftovers are super in enchiladas with a sour cream sauce and make lovely filled wraps with any leftover sweetcorn.

Keep the bones and boil them up for stock with any leftover juices, great for a smokey tomato soup.

Serves 8-10 with leftovers.


2 x 1.6kg whole chickens

4-6 chipotle chillies in adobe sauce, plus their sauce

10 sundried tomato halves

2 teaspoons salt

50mls olive oil

2 limes, quartered


In a food processor or stick blender, whizz the chillies, tomatoes and oil to form a thick paste.

Take each chicken and gently, using your fingers, loosen, underneath the skin of the breasts and legs.

Take a third of the paste and rub under the skin, repeat on the second chook.

Take the remaining paste and rub over the outside of both birds.

Place a quartered lime into the cavity of each chicken.

If you have time allow to sit in the fridge for 4-24 hours.

When you are ready to cook, pop the chicken into a roasting tin.

Preheat the oven to 160 degrees Centigrade.

Take a piece of baking parchment, large enough to cover the top and sides of the chicken, scrunch it up and hold under warm water until damp.

Stretch the baking parchment over the chicken, tucking it in at the sides, top with tin foil, make sure it is well sealed so no steam can escape.

Bake in the oven for 3 hours.

After three hours increase the heat to 180 degrees Centigrade, take the chicken out and remove the foil and baking parchment.

Baste the chicken with the pan juices.

Return to the oven and roast for a further 50-60 mins, basting regularly.

Remove from the oven and allow to rest for at least 20mins.

Pour off any pan juices, allow them to settle and remove any fat from the top. Taste and check for seasoning.

Strip the meat from the chickens, cutting up the crispy skin too, place in a serving dish with sides. Pour the warm pan juices over and serve warm or at room temperature.


18 thoughts on “Slow Roast Chicken with Sundried Tomatoes and Chipotle Chillies”

    1. Hi Kiwigrannz, they are smoked jalapeño chillies that are then canned in adobe sauce which is tomato and garlic based. They have a lovely smokey flavour and not too spicy! I find them occasionally at a local deli, otherwise on line is good in Australia.

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