Slow-Roasted Chicken Recipe
This slow-roasted chicken recipe requires little effort and is perfect for beginners (or when you just need an easy family meal). While we initially cook the chicken on high heat for about 15 minutes, which seals in the juices, you'll turn the heat down to a lower temperature. Cooking the bird at a low oven temperature for a long time is the best way to deliver juicy meat and beautiful, golden brown skin. Better yet? It's one of the easiest methods for cooking a whole chicken.
Servings: 6 servings
Equipment
- small bowl
- cast iron skillet (10- or 12-inch)
- butter knife
- meat thermometer
Ingredients
For the Herb Butter
- 2 tablespoons softened butter
- 4 cloves garlic (minced)
- 1 teaspoon fine sea salt (plus additional for seasoning)
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon ground fennel seed
- 2 teaspoons chopped fresh sage
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
For the Chicken
- 1 3- to 5-lb whole chicken (giblets removed)
- 1 medium yellow onion (quartered)
Instructions
- Preheat the oven to 425 F.
- In a small bowl, combine the butter, garlic, salt, red pepper flakes, fennel, sage, thyme, and rosemary. Gently mash the ingredients together until they form a uniform mixture.
- Place chicken in a cast-iron skillet. Tuck the wings behind the bird's back, and then loosen the skin from the breast meat with a butter knife to form a pocket. Press the garlic butter into the envelope between the skin and the breast meat. Spread any additional garlic rub mixture over the top of the breast and along the thighs and legs.
- Stuff the cavity of the chicken with quartered onion, then tie its legs together using cooking twine. Sprinkle the chicken generously with additional salt, and transfer to the oven. Bake at 425 F for 15 minutes, then turn the heat down to 325. Continue baking for 80 to 90 minutes or until it reaches an internal temperature of 185 F.
- Let the chicken rest or 20 minutes, and then carve. Leftovers can be stored in a tightly sealed container in the fridge for up to 5 days.
