Slow Roasted Chicken

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This recipe for Slow Roasted Chicken is more about the cooking method than about the specific ingredients.  This made the BEST roasted chicken I've ever made, EVER.  The chicken slow roasts for 3 hours.  It does need to be basted once each hour.   The recipe is very adaptable.  Use the recipe as is or try it with your favorite herb mixture.  If you like India spices, use the spice mixture from this recipe.  Indian Spiced Roasted Chicken.
Recipe By: Gourmetsleuth
  • Prep20 min |
  • Total3hr 20min |
  • Serves 6

Ingredients

Instructions

Preheat oven to 300°.

I use similar spice/salt/oil/herb mixture for making my favorite pork roast.  You're simply combining the mixture and making a slurry to coat the chicken or meat.

Make The Herb Mixture

For this recipe (the original recipe is by Carla Lalli)

Coarsely grind the dry fennel seeds and red pepper flakes in a small spice mill or use your favorite mortar and pestle

Combine spice mixture with the chopped marjoram and thyme then add 1 tablespoons. salt, ½ tsp. pepper, and 3 tablespoons. oil in a small bowl.

Prepare The Chicken

Wash the chicken inside and out and pat it dry with paper toweling.

Rub chicken inside and out with spice mixture.

Stuff chicken with the lemon chunks, both half heads of garlic and 2 of the marjoram and thyme sprigs. 

Using kitchen twine, tie legs of the chicken together to keep the herbs and flavorings from spilling out of the chicken.

Arrange Potatoes and Chicken On The Pan

You're going to roast the chicken in a rimmed baking sheet.  Start by tossing the cut Yukon gold potatoes with remaining 3 tablespoons of oil and give them a good sprinkling of salt and pepper.  Arrange the potatoes along the edge of the baking sheet and scatter remaining  marjoram and  thyme sprigs in center then place the chicken on top of the herbs.

Roast the chicken in the low heat oven,  turning potatoes and basting chicken with the accumulated juices every hour, until skin is browned.  The chicken and  potatoes will be nicely browned and the meat will be almost fall-off the bone tender, about 3 hours. If your chicken is more than 4lbs (mine was closer to 5lbs) then you may need to roast it a little longer.

Once done cooking remove the pan from the oven and let chicken stand at least 10 minutes before you try to carve it.  If you attempt to carve it any sooner it will just fall apart. 

I was nervous about the potatoes getting overly cooked but they were perfection, creamy inside a little resistance as you pierce them with your fork.

Additional Notes

About Your Herb Selection: I usually use whatever herbs I have in my garden. Given the time of year (December) my selection was limited. My husband was able to source a package of fresh mixed herbs (sage, rosemary and thyme). I needed all the thyme so I just used the rest of the herbs as the bed for the chicken as it roasted. If you have tarragon in your garden you may want to skip the fennel seeds.
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