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Slow Roasted Whole Chicken with Herbs and Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 114 reviews
  • Author: Lauren
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 10 minutes
  • Total Time: 3 hours 25 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American, British
  • Diet: Halal

Description

This Slow Roasted Chicken recipe is a flavorful and tender poultry dish cooked at a low temperature for several hours. Infused with fresh herbs, garlic, and lemon, and roasted alongside aromatic vegetables like carrots, celery, and onion, it delivers juicy meat with a crisp skin after a quick high-temperature finish. Perfect for a comforting family dinner with minimal prep and easy cleanup.

Ingredients

Scale

Vegetables and Aromatics

  • 2 carrots, cut into chunks
  • 2 celery stalks, cut into chunks
  • 1 onion, cut into wedges
  • 1/2 bulb garlic
  • 1/2 lemon

Herbs and Seasonings

  • Small bunch of fresh mixed herbs (sage, thyme, rosemary)
  • 1 tbsp dried marjoram
  • Salt, to taste
  • Black pepper, to taste

Main Ingredient

  • 1 whole chicken

Oils and Liquids

  • 2 tsp olive oil
  • 1 tbsp water (for roasting tray)

Instructions

  1. Preheat Oven and Prepare Vegetables: Preheat your oven to 300°F (150°C). While it warms up, place the carrot chunks, celery chunks, and onion wedges into a roasting tray to form a bed for the chicken.
  2. Prepare the Chicken: Take the whole chicken and stuff its cavity with the half lemon, the bulb of garlic, and the fresh mixed herbs (sage, thyme, rosemary). Drizzle 2 teaspoons of olive oil over the chicken, massaging it thoroughly into the skin to coat it well.
  3. Season the Chicken: Sprinkle salt and black pepper over the chicken to taste. Optionally, sprinkle some chopped fresh herbs onto the skin for extra flavor. Add about 1 tablespoon of water to the bottom of the roasting pan to keep the environment moist during cooking.
  4. Slow Roast: Place the chicken on top of the vegetable bed and put the roasting tray into the oven. Roast for 3 hours at 300°F, basting the chicken with its juices halfway through the cooking time to keep it moist and flavorful.
  5. Crisp the Skin: After 3 hours, increase the oven temperature to its highest setting (usually 450–500°F). Continue roasting the chicken for an additional 5 to 10 minutes to crisp up the skin, creating a golden, crunchy exterior.
  6. Rest and Serve: Remove the chicken from the oven and transfer it to a platter. Check that the chicken is thoroughly cooked (juices should run clear, and internal temperature should reach 165°F). Let it rest for 10 to 15 minutes to allow the juices to redistribute. Meanwhile, keep the roasted vegetables and cooking juices in the tray to prepare a gravy if desired. Serve with the roasted vegetables and potatoes of your choice.

Notes

  • This dish uses a single pan for cooking, making prep and cleanup simple and convenient.
  • The slow roasting process gently cooks the chicken, ensuring tender meat that stays juicy.
  • You can customize the herbs or add more garlic according to preference for additional flavor.
  • Resting the chicken after roasting is crucial to allow the juices to redistribute, resulting in better texture and moisture.
  • Reserved vegetables and pan juices can be blended or simmered to create a delicious homemade gravy.

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://tastyrates.com/slow-roasted-whole-chicken-with-herbs-and-vegetables-recipe/