Slow-Roasted Chicken
First time I made this, I remember muttering “this better be worth it.” Thankfully, it was worth the 9 ½ hours in the oven!
Slow-Roasted Chicken
Yield: 4
Prep time: 15 MinCook time: 9 H & 30 MTotal time: 9 H & 45 M
This chicken is one of the first things I learn to make when I started cooking. Any time guests came over, I would default to a slow-roasted chicken since I could guarantee the tenderness and knew it would never fail me. As simple as it is, people always ooh and ahh because not only is the presentation impressive, the chicken is incredibly flavorful and the juices are locked in. Be aware: this chicken roasts for 9 ½ hours, so you'll want to start it in the morning. Your house will smell amazing all day while it roasts.
Ingredients
Instructions
- Preheat the oven to 200°F.
- In a small bowl, create a paste by mashing together the minced garlic, chopped thyme, rosemary, and basil, then add the coconut oil, slat, pepper, and lemon zest.
- Place the chicken, breast-side up, in a large Dutch oven or heavy post. Rub the paste all over the chicken, making sure to get it under the skin as well. In the cavity, place a quarter of the onion, the lemon half, 2 whole cloves garlic, 1 sprig each of thyme and rosemary, and the 2 basil leaves. Scatter the remaining onion quarters and garlic cloves around the chicken in the Dutch oven. Drizzle the balsamic vinegar over the chicken.
- Cover the pot, place it in the oven, and roast for 9 ½ hours.
- Uncover the Dutch oven, raise the oven heat to 425°F, and roast the chicken until the skin crisps, 10 minutes.