Description
A succulent and flavorful slow roasted chicken cooked at a low temperature to achieve tender meat and crispy skin, infused with fresh herbs and aromatic vegetables for a comforting and foolproof meal.
Ingredients
Scale
Vegetables
- 2 carrots, cut into chunks
- 2 celery stalks, cut into chunks
- 1 onion, cut into wedges
Chicken and Aromatics
- 1 whole chicken
- 1/2 lemon
- 1/2 bulb garlic
- small bunch fresh mixed herbs (sage, thyme, rosemary)
- 1 tbsp dried marjoram
Seasoning and Oils
- 2 tsp olive oil
- Salt, to taste
- Black pepper, to taste
- About 1 tbsp water (for roasting tray)
Instructions
- Preheat the oven: Set your oven to 300°F (150°C) to begin the slow roasting process, which allows the chicken to cook evenly and retain moisture.
- Prepare the vegetables and chicken: Place the carrot chunks, celery chunks, and onion wedges into a roasting tray. Sit the whole chicken on top of the vegetables.
- Stuff and season the chicken: Stuff the cavity of the chicken with the half lemon, fresh mixed herbs (sage, thyme, rosemary), and half a bulb of garlic. Drizzle the chicken with olive oil and rub it thoroughly into the skin. Season generously with salt, black pepper, and sprinkle dried marjoram both inside and on the skin if desired. Optionally, add some chopped herbs on the skin for extra aroma.
- Add moisture: Pour about 1 tablespoon of water into the bottom of the roasting tray to help keep the vegetables moist and prevent burning during the long cooking time.
- Slow roast the chicken: Place the roasting tray in the oven and cook the chicken for 3 hours, allowing the low heat to tenderize the meat and infuse it with flavor. Halfway through the roasting, baste the chicken with the juices collected in the tray to keep the skin moist and flavorful.
- Crisp the skin: After 3 hours, increase the oven temperature to its highest setting. Continue roasting the chicken for an additional 5-10 minutes to crisp up the skin and develop a beautiful golden-brown color.
- Rest the chicken: Remove the chicken from the roasting tray and check it is cooked through by ensuring the juices run clear when pierced. Let the chicken rest on a platter for 10-15 minutes to allow the juices to redistribute, ensuring moist and tender meat.
- Serve: Reserve the vegetables and cooking juices from the tray. Use them as a base for a delicious gravy if desired. Serve the slow roasted chicken with the roasted vegetables and your choice of potatoes for a hearty meal.
Notes
- This slow roasted chicken recipe is made entirely in one roasting pan, minimizing cleanup and prep time.
- It uses simple, fresh ingredients and is ideal for effortless, foolproof roasting.
- Resting the chicken after roasting is essential for juicy meat.
- You can customize herbs and seasoning according to preference.
- Adding a water drizzle in the pan prevents vegetables from drying out during long roasting.
Nutrition
- Serving Size: 1 serving
- Calories: 304 kcal
- Sugar: 2 g
- Sodium: 115 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.1 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 95 mg
