Slow Roasted Chicken
A classic slow roasted chicken recipe that’s tender, juicy, and filled with aromatic flavors, perfect for gatherings or weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Total Time: 195 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Gluten-Free
Ingredients
- 3½–4 pound whole chicken
- 8 medium garlic cloves, divided
- 1/4 cup extra virgin olive oil
- 1 tablespoon kosher salt
- 2 teaspoons ground fennel seed
- 1/2 teaspoon crushed red pepper flakes (or 1 teaspoon Aleppo pepper flakes)
- 1/4 teaspoon freshly ground black pepper
- 1 lemon, thinly sliced
- 1 whole bunch of fresh thyme
Instructions
- Preheat your oven to 300°F (not convection) and adjust the rack to the center position.
- Prepare the garlic by mincing or pressing 3 of the cloves and mixing them with olive oil, salt, fennel, red pepper, and black pepper.
- Remove giblets from the chicken, rinse it, and pat it dry.
- Coat the chicken generously with the garlic mixture, making sure to distribute it evenly.
- Stuff the chicken with the remaining garlic cloves, thyme, and lemon slices, and tie the legs together.
- Place the chicken in the oven and roast for about 3 hours until golden brown and tender.
- Remove the chicken from the oven, let it rest for 15 minutes, then carve and serve.
Notes
Allow the chicken to sit at room temperature for about 30 minutes before roasting for even cooking.