There are hundreds of ways to prepare a roast chicken, but this slow-roasted version is my favorite. The method is simple, and the result is fall-off-the-bone tender meat. This is the chicken my family serves most often for our Sunday dinners, and it is even the centerpiece of our Thanksgiving table; better than turkey in my opinion. If you are on TikTok, and are interested in a visual of this recipe, you can find it here.
SLOW-ROASTED CHICKEN WITH GARLIC, LEMON, AND ROSEMARY
Serves 4
INGREDIENTS
4-5 pound, whole roasting chicken, with giblets and excess fat removed
2 onions, peeled and quatered
2 tablespoons extra-virgin olive oil, divided
1/4 cup dry white wine
1/2 cup (1 stick) unsalted butter, at room temperature
1 tablespoon raw honey
Fresh rosemary leaves, minced
Fresh thyme leaves, minced
Sea salt and freshly ground pepper
6-8 garlic cloves, peeled
1 lemon, halved
METHOD
Preheat the oven to 275 degrees F. Rinse the chicken in cold water, inside-and-out, and pat it dry. Toss the onions with 1 tablespoon of the olive oil, and place them on the bottom of a roasting pan, or cast iron pot/skillet large enough to accommodate the chicken. Pour the white wine over the top of the onions.
In a small mixing bowl, combine the butter with the remaining olive oil, honey, minced herbs, and a generous pinch of salt and pepper. Place about 2 tablespoons of the butter mixture inside the chicken cavity. Continue to stuff the cavity with the garlic and both lemon halves. Using the kitchen twine, truss the chicken, specifically ensuring the legs are tied together. Place the chicken on top of the onions, in the prepared pan. Spread the remaining butter on the chicken, covering it in its entirety.
Place the chicken in the oven breast-side down. Roast for approximately 4 hours, carefully flipping the chicken breast-side up, at the halfway point. The chicken skin should be quite dark after 4 hours, while the juices will run clear between the leg and the thigh. To get the skin extra crispy and bubbling, increase the oven temperature to 400 degrees F, and continue to roast for 10-15 minutes more, keeping an eye on it.
Remove the pan from the oven, and cover the chicken loosely with aluminum foil for at least 10 minutes, up to 20 before carving. The meat should fall right off the bone. The chicken can be served with the onions (if desired), and the buttery pan juices.
