Slow Roasted Whole Chicken

By tschnet1

Slow roasting preserves all the flavors and juices while creating a fork-tender main dish. Simply prepared and simply seasoned, this recipe will become a go-to.

Ingredients

• 1 (about 4 – 6 pounds) whole chicken
• Half a lemon
• Half an onion
• Dried thyme
• Kosher salt and freshly ground pepper

Details

Servings 6
Preparation time 5mins
Cooking time 205mins
Adapted from fountainavenuekitchen.com

Preparation

Step 1

Remove the pack of giblets from the chicken and save for use in stock. Place chicken in a roasting pan. (I often use a 9×13 Pyrex baking dish.) Put the onion and lemon halves in the cavity of the chicken and sprinkle salt, pepper, and thyme all over the inside and outside.

Bake, uncovered, at 275 degrees F for 3-4 hours. If chicken is smaller, cook on the low end of the time frame and vice-versa. But really, if you keep the chicken in a half hour longer than intended, it will still taste great. I’ve done this!

Let the chicken rest for 10-15 minutes before carving.