Slow Roasted Chicken
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!
Servings: 6 people
Calories: 304kcal
Equipment
Ingredients
- 2 carrots cut into chunks
- 2 celery stalks cut into chunks
- 1 onion wedges
- 1 whole chicken
- 1/2 lemon
- 1/2 bulb garlic
- small bunch fresh mixed herbs (sage, thyme, rosemary)
- 1 tbsp dried marjoram
- 2 tsp olive oil
- salt to taste
- black pepper to taste
Instructions
- 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. .
Nutrition
Calories: 304kcal | Carbohydrates: 4g | Protein: 24g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 115mg | Potassium: 374mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3662IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 2mg