12Ingredients
Calories
3Hours

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.

Ingredients

  • 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

Directions

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