Slow Roasted Chicken

Slow Roasted Chicken


A whole chicken, roasted low and slow in your oven to produce a tender, fall-off-the-bone bird that is worlds better than any grocery store rotisserie chicken.


  • 5 pounds whole roasting chicken
  • 6 cloves garlic
  • 2 teaspoons salt
  • black pepper
  • 1 tablespoon butter (softened)
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 onions
  • 1 handful fresh parsley
  • 3 sprigs fresh thyme
  • 1/2 lemon


  1. 1Preheat the oven to 300° F.
  2. 2Line a roasting pan with aluminum foil and position a roasting rack inside of it.
  3. 3Remove the giblets from the cavity of the chicken and discard. Rinse the chicken under cold water and thoroughly pat dry with paper towels.
  4. 4Smash the garlic cloves with a back of the knife and discard the papery skins.
  5. 5Take one garlic clove and rub it firmly over the entire surface of the chicken. Place all the smashed garlic cloves in the cavity of the chicken.
  6. 6Liberally season the chicken with the salt and black pepper, to taste, taking care to season the outside as well as the internal cavity.
  7. 7In a small bowl, stir the softened butter and olive oil together until mostly combined. It is okay if some pieces of butter are still visible.
  8. 8With clean hands, rub the butter and olive oil all over the surface of the chicken, and under the breast skin.
  9. 9Transfer the chicken breast-side up onto the roasting rack.
  10. 10Sprinkle the paprika and garlic powder evenly over the topside of the chicken.
  11. 11Tie the legs securely together with kitchen twine. Tuck the wing tips underneath the body of the chicken.
  12. 12Separate the onion into two parts and place into the cavity of the chicken, along with the fresh parsley, thyme, and lemon half.
  13. 13Transfer the roasting pan to the middle rack of the preheated oven.
  14. 14Roast the chicken for 2.75-3 hours, or until the thickest part of the chicken breast reaches an internal temperature of 160° F.
  15. 15Remove the roasting pan from the oven.
  16. 16Allow the chicken to rest on the roasting rack for 10 minutes.
  17. 17Transfer the chicken to a cutting board. Carve as desired, and serve.
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