Slow Roasted Chicken is all made in one pan, requires minimal prep, and only a handful of fresh ingredients. It’s easy to clean up and this recipe is completely foolproof!
Why you’ll love this roasted chicken
This whole chicken recipe is one of my favorites because it requires minimal hands-on time and in just a few hours, you will have a juicy and tender roasted chicken. It’s cooks in the oven (not in a slow cooker, despite the recipe name, and is full of flavor!
- Intense flavor infusion: slow-roasting allows all the flavors to come together. The aromatic herbs, zesty lemon, and fragrant garlic infuse the chicken, while the carrots, celery, and onions create a flavorful bed for roasting.
- Juicy and tender: slow-roasting ensures the chicken remains incredibly juicy and tender. You won’t have to worry about dry, overcooked meat.
- Versatility: this recipe is easily adaptable and customizable. You can add your favorite herbs and spices. Plus, the roasted vegetables make a wonderful side dish.
- Impressive presentation: when you bring a perfectly roasted chicken to the table, it’s a showstopper. Your guests will be impressed by your culinary skills, and it’s a fantastic centerpiece for special occasions.
- Healthy and wholesome: with a bounty of fresh vegetables and a whole chicken, this dish is not only delicious but also nutritious.
Ingredients you will need
- Vegetables: you will need lemon, garlic, carrots, celery, and onions. These vegetables not only give the chicken flavor, but they absorb the flavor from the chicken which makes them a delicious side to serve with the chicken!
- Whole chicken: when selecting a whole chicken for this recipe, consider choosing one that’s free-range or organic, as it often results in more flavorful and tender meat. If possible, visit a local butcher or farmer’s market for the freshest options.
- Seasonings: fresh herbs like rosemary, sage, and thyme, dried marjoram, kosher salt, and back pepper.
How to make Slow Roasted Chicken
1. Prepare the chicken. Preheat the oven and place the carrots, celery, and onions in the roasting pan. Place chicken on top and stuff the cavity of the chicken with lemon wedges, herbs, and garlic cloves. Drizzle the inside and rub chicken skin with olive oil. Season with salt and pepper.
2. Cook the Chicken. Roast the chicken for 3 hours, basting the skin halfway through. Increase the oven temperature to the highest setting and cook for another 10 minutes to get a nice golden brown skin. Remove the chicken and let it rest for 10-15 minutes.
3. Serving the Chicken. Reserve the veggies and chicken juices. It’s one of the easiest methods to make a gravy if feel like making one! Serve your perfectly cooked chicken with a roasted green veggie (love this Air Fryer Broccoli) and baby potatoes. These Sheet Pan Scalloped Potatoes make a great side dish as well!
How to store roasted chicken
Roasted chicken can be stored in the refrigerator whole or sliced. I prefer to store it sliced because it’s easier to reheat and doesn’t take up as much room in the fridge.
To store your leftover roasted chicken, allow it to cool to room temperature and place it in an airtight container. You can store it for 3-4 days in the fridge or 2-6 months in the freezer.
It’s important that you know how to store chicken correctly!
Is it better to roast a chicken fast or slow?
Roasting a chicken slowly is my favorite method because it allows the chicken to cook evenly, resulting in tender and juicy meat. And no one likes a dry chicken! Slow roasting also allows all the flavors from the spices and seasonings to infuse the chicken.
What’s the best chicken to buy?
The best chicken to buy is fresh, organic, and free-range if possible. These chickens are often raised in more humane conditions and can have better flavor and texture compared to conventionally raised ones. For a family meal, a 3-4 pound chicken is a good size to buy. It provides enough meat for several servings without being too large.
If you’ve got leftovers, I have plenty of rotisserie chicken dinner recipes for you to try!
What is trussing a chicken?
Trussing a chicken is tying it with kitchen twine or butcher’s string to secure the wings and legs close to the body. This helps the chicken cook evenly and maintain its shape during roasting. If you’ve stuffed the cavity, this will also help keep everything from spilling out.
How to truss a chicken
- Prepare the chicken: rinse the chicken inside and out, and pat it dry with paper towels.
- Position the chicken: place the chicken on a clean, flat surface with the breast side up.
- Tuck the wings: lift the wings and fold them back so that they’re tucked underneath the chicken. This helps keep them from burning during roasting.
- Cut the twine: cut a piece of kitchen twine or string, about 18-24 inches long, depending on the size of your chicken. Slide the twine under the chicken, positioning it just below the neck cavity.
- Tie the legs: lift the chicken’s legs and cross them over each other, just above the knobby joint. The twine should hold them together. wrap the twine around the crossed legs and tie a tight knot to secure them. Make sure the legs are pulled in close to the body.
- Trim Excess Twine: Use kitchen scissors to trim off any excess twine, leaving enough for a neat, tidy knot.
- Optional: truss the tail: you can also wrap the twine around the tail end of the chicken and tie it to the knot you’ve already made. This further secures the shape.
How long does it take to slow-roast a chicken?
Slow roasting a chicken can take anywhere from 2.5 – 3.5 hours. Once you have slow roasted the chicken for about 3 hours, you will need about 10 minutes to crisp the skin and 15 more minutes to let the chicken rest.
How do you know when the chicken is cooked?
The best way to make sure a classic roast chicken is cooked is to use a meat thermometer. Insert an instant-read thermometer into the thickest part of the chicken without touching the bone.
The safe internal temperature is 165°F, when the chicken reaches this temperature, it’s finished. If you do not have a meat thermometer, you can also try checking the pan juices. When you pierce the thickest part of the chicken with a fork or knife, the juices should run clear.
If they are pink or cloudy, the chicken needs more cooking time. Lastly, you can check the color of the meat in areas like the chicken breast or the thickest part of the thigh. The meat should be opaque with no traces of pink, and the juices should run clear.
Should you roast a chicken covered or uncovered?
You should roast a chicken uncovered. Roasting it uncovered allows the heat to circulate around the chicken, which helps to create a crispy skin on the outside while cooking the meat evenly on the inside.
It also allows any excess moisture to evaporate, which can result in a more flavorful and appealing roast. You should only cover the chicken if the skin is getting too dark before the inside of the chicken is finished cooking.
More chicken recipes to try
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Slow Roasted Chicken
- Preheat the oven to 300F. While oven is preheating, place carrots, celery and onion in a roasting tray and sit the chicken on top. Stuff the cavity of the chicken with the lemon, herbs and garlic then drizzle with olive oil, rubbing it into the skin. Season, to taste, with salt and pepper. You can also add some herbs chopped to the skin if you like. Add a small drizzle of water (about 1 tbsp) to the bottom of the pan too.
- Roast the chicken for 3 hours, basting the skin with the juices halfway through. Increase the oven temperature to its highest setting and continue to roast the chicken for 5-10 minutes to crisp up the skin.
- Remove the chicken from the roasting tray and check its cooked through, then set aside on a platter to rest for 10-15 minutes. Reserve the vegetables and cooking juices in the roasting tray to make a gravy if you wish. Serve with roasted veggies and potatoes. .