Slow Roasted Chicken
Juicy, tender, and irresistibly flavorful, this Slow Roasted Chicken is the perfect centerpiece for any family dinner or special occasion. Seasoned with a fragrant blend of fresh thyme, lemon, and garlic, and slow-cooked to perfection, each bite is infused with rich, savory goodness. The recipe features a buttery, golden-brown crust on the outside while the meat stays moist and succulent, thanks to the low-and-slow roasting method and a generous basting of pan juices. Surrounding the chicken are perfectly roasted vegetables—onions, carrots, and celery—that soak up the flavors of the drippings and chicken broth, creating a side dish that’s as delightful as the main event. With minimal prep and just a few simple ingredients, this foolproof recipe delivers a mouthwatering feast that will leave your guests raving. Prepare to enjoy comfort food at its finest! Keywords: slow roasted chicken, juicy roasted chicken, oven roast recipe, garlic and thyme chicken, easy family dinner, roasted vegetables, comfort food recipe.
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Recipe Information
Ingredients
- 1 4 to 5 pounds Whole chicken
- 2 tablespoons Salt
- 1 teaspoon Ground black pepper
- 1 bunch Fresh thyme
- 1 medium Lemon
- 6 large Garlic cloves
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large Onion
- 2 large Carrot
- 2 large Celery stalk
- 1 cup Chicken broth
Instructions
Preheat your oven to 300°F (150°C).
Remove the giblets from the chicken and pat the chicken dry with paper towels.
Season the inside of the chicken with half the salt and pepper.
Cut the lemon in half and the garlic cloves in halves, place into the chicken cavity along with half of the thyme bunch.
Rub the outside of the chicken with the olive oil and the remaining salt and pepper.
Place the chicken breast-side up in a large roasting pan.
Melt the butter in a small saucepan over medium heat.
Chop the onion, carrots, and celery into large pieces and scatter them around the chicken in the roasting pan.
Pour the melted butter over the chicken, ensuring even coverage.
Add the remaining thyme bunch to the roasting pan.
Pour 1 cup of chicken broth into the pan to help keep the chicken moist during cooking.
Roast the chicken in the preheated oven for approximately 2.5 hours, basting it every 30 minutes with the pan juices.
Once the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh, remove it from the oven.
Cover the chicken loosely with aluminum foil and let it rest for 15 minutes before carving.
Serve the chicken with roasted vegetables from the pan and enjoy your meal.
Nutrition Facts
Calories |
1012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 15070 mg | 655% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 18.7 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1973 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
