Slow Roasted Chicken Herbs (Printable)

Slow roasted chicken infused with lemon, garlic, and fresh herbs delivers tender, juicy results.

# What You'll Need:

→ Poultry

01 - 1 whole chicken (approximately 4 lbs), giblets removed

→ Aromatics & Herbs

02 - 1 large lemon, halved
03 - 1 head garlic, halved horizontally
04 - 4 sprigs fresh thyme
05 - 4 sprigs fresh rosemary

→ Vegetables

06 - 2 large carrots, cut into chunks
07 - 2 celery stalks, cut into chunks
08 - 1 large onion, quartered

→ Seasonings

09 - 2 tbsp olive oil
10 - 2 tsp kosher salt
11 - 1 tsp freshly ground black pepper
12 - 1 tsp paprika (optional)

→ Liquids

13 - ½ cup low-sodium chicken broth

# How to Make It:

01 - Preheat the oven to 300°F.
02 - Pat the chicken dry with paper towels. Rub the skin thoroughly with olive oil, kosher salt, pepper, and paprika if desired.
03 - Insert lemon halves, halved garlic head, and half of the thyme and rosemary sprigs into the chicken cavity.
04 - Place carrots, celery, onion, and remaining herbs in the bottom of a large roasting pan.
05 - Set the chicken breast-side up atop the vegetables. Pour the chicken broth into the pan.
06 - Roast uncovered for 2 hours, basting the chicken with pan juices every 45 minutes.
07 - Increase oven temperature to 425°F and continue roasting for an additional 15 to 20 minutes to achieve a crispy skin.
08 - Remove from oven and let rest for 10 minutes. Carve the chicken and serve alongside the roasted vegetables.

# Expert Suggestions:

01 -
  • The low heat turns even a regular grocery store bird into something that falls off the bone.
  • You only touch it twice, the rest happens while you do other things.
  • The pan juices become a sauce you will want to pour over everything on your plate.
02 -
  • Do not skip drying the chicken, wet skin will steam instead of crisp no matter how high you turn the oven.
  • Basting is not optional, it keeps the breast from drying out and builds flavor in the drippings you will want to spoon over everything.
  • If the skin starts browning too fast during the slow roast, tent it loosely with foil until the final crisping stage.
03 -
  • If you have time, season the chicken the night before and let it sit uncovered in the fridge, the skin will dry out and crisp up even better.
  • Use a roasting pan with low sides so the heat circulates and the skin does not steam in its own moisture.
  • Let the chicken come to room temperature for 30 minutes before it goes in the oven, it will cook more evenly that way.

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