Slow Roasted Whole Chicken
Transform your home kitchen into a haven of comforting aromas with this Slow Roasted Whole Chicken recipe, a timeless dish perfect for family dinners or special occasions. This recipe takes a whole chicken and elevates it with a rich garlic butter rub infused with paprika, fresh rosemary, and thyme, ensuring every bite is bursting with flavor. Slow roasting at a low temperature locks in the juiciness and creates irresistibly crispy, golden skin that’s perfectly seasoned. Nestled on a bed of caramelized carrots, celery, and onion, this one-pan wonder not only delivers tender, mouthwatering meat but also a side of perfectly roasted vegetables. With easy preparation and a hands-off cooking approach, this recipe guarantees a showstopping centerpiece with minimal effort. Whether you're hosting guests or indulging in a cozy night at home, this succulent oven-roasted chicken promises to be a crowd-pleaser every time.
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Recipe Information
Ingredients
- 1 piece (4-5 lbs) Whole chicken
- 4 tablespoons Unsalted butter
- 4 cloves (minced) Garlic
- 2 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 1 slice (halved) Lemon
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 tablespoon Olive oil
- 3 whole (peeled and chopped) Carrots
- 3 whole (chopped) Celery stalks
- 1 large (quartered) Yellow onion
Instructions
Preheat your oven to 300°F (150°C).
Remove any giblets from the chicken cavity and pat the chicken dry with paper towels.
In a small bowl, mix the butter, minced garlic, paprika, 1 teaspoon of kosher salt, and black pepper until combined.
Carefully loosen the skin of the chicken by sliding your fingers under it, being cautious not to tear it.
Spread the garlic butter mixture evenly underneath the skin and over the entire chicken, ensuring the breast and thighs are well-coated.
Season the cavity of the chicken with the remaining 1 teaspoon of salt and insert the rosemary, thyme, and halved lemon inside.
Drizzle the chicken with olive oil and rub it over the skin to encourage crisping.
Place the chopped carrots, celery, and onion in a roasting pan to create a flavorful bed for the chicken.
Lay the chicken breast-side up on top of the vegetables in the pan.
Roast the chicken in the preheated oven for 2-2.5 hours, basting with the pan juices every 30 minutes to keep it moist.
Use a meat thermometer to check the internal temperature; it should read 165°F (74°C) in the thickest part of the thigh (without touching the bone).
Once cooked, remove the chicken from the oven and tent it loosely with aluminum foil. Let it rest for 15-20 minutes to allow the juices to redistribute.
Carve the chicken, serve with the roasted vegetables, and enjoy your perfectly slow-roasted meal!
Nutrition Facts
Calories |
1084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.2 g | 102% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 2054 mg | 89% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 29.1 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 470 mg | 36% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 3269 mg | 70% | |
*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.
