Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Roasted Whole Chicken with Herbs and Vegetables Recipe

5 from 70 reviews
  • Author: Villerius
  • Prep Time: 15 min
  • Cook Time: 3 hr
  • Total Time: 3 hr 15 min
  • Yield: 6 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Description

This Slow Roasted Chicken recipe features tender, juicy chicken roasted at a low temperature for several hours, infused with fresh herbs, lemon, and garlic. The chicken is cooked on a bed of aromatic vegetables, resulting in flavorful meat and a delicious base for gravy. Finished with a high-heat blast to crisp the skin, it makes an easy yet impressive meal perfect for family dinners.

Ingredients

Scale

Vegetables

  • 2 carrots, cut into chunks
  • 2 celery stalks, cut into chunks
  • 1 onion, cut into wedges

Chicken and Seasoning

  • 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

  1. Preheat and prepare vegetables: Preheat your oven to 300°F (150°C). While waiting, place the chopped carrots, celery, and onion in a roasting tray, creating a flavorful bed for the chicken to sit on.
  2. Prepare the chicken: Stuff the cavity of the chicken with the half lemon, fresh mixed herbs, and half bulb of garlic. Drizzle the olive oil over the chicken, using your hands to rub it evenly into the skin. Season generously with salt, black pepper, and sprinkle dried marjoram over the surface. Optionally, you can also add some chopped herbs on top of the skin for extra flavor.
  3. Add moisture and roast: Add about 1 tablespoon of water to the bottom of the roasting pan to keep moisture in during cooking. Place the chicken on top of the vegetables and into the oven. Roast gently for 3 hours, ensuring the meat becomes tender and infused with flavors. Halfway through the cooking time, baste the chicken skin with the juices from the pan to keep it moist.
  4. Crisp the skin: After 3 hours, increase the oven temperature to its highest setting for an additional 5 to 10 minutes. This step crisps up the chicken skin beautifully, adding a delightful texture contrast.
  5. Rest and serve: Remove the chicken from the oven and check that it is cooked through by ensuring juices run clear and the internal temperature reaches at least 165°F (75°C). Transfer the chicken to a platter and allow it to rest for 10-15 minutes. Reserve the roasted vegetables and the pan juices, which can be used to prepare a delicious gravy. Serve the chicken alongside the roasted vegetables and potatoes for a complete meal.

Notes

  • This recipe requires only one pan, making preparation and cleanup easy.
  • Minimal prep time but a long, slow cook results in tender, flavorful chicken.
  • Stuffing the chicken cavity with lemon and herbs infuses the meat with fresh aromatic flavors.
  • Basting halfway through cooking helps keep the chicken skin moist before crisping.
  • The final high-heat roast crisps the skin to perfection.
  • You can make a simple gravy with the reserved pan juices and vegetables.

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

Find it online: https://emilyscook.com/slow-roasted-whole-chicken-with-herbs-and-vegetables-recipe/