Slow Roasted Chicken

I love roasted chicken. I use to roast a whole chicken once a week. That one bird would feed us for about 3-4 meals.

After roasting the chicken using my favored slow roast oven method, I would use what was not eaten that night for a variety of other dishes; soups, enchiladas, pot pies…

The carcass would be picked clean of meat and then tossed in my crock pot filled to the top with water and set to low. I would leave that to slow cook for 24 hours or more to create homemade chicken stock. The stock would also be used for a variety of things such as soup bases and sauces.

Unfortunately, after Justin was diagnosed with a poultry allergy, my chicken roasting nearly ended. I save this recipe for duty nights when he stays aboard ship overnight.

This is a very simple recipe using minimal ingredients. You do, however, want to give yourself plenty of time because this bird is gonna roast for about 2 and a half hours.

Slow Roasted Chicken


  • 1 whole chicken
  • 3 cloves garlic, roughly chopped
  • 1-2 sprigs herb of choice (I used rosemary here)
  • 3 TBSP melted butter
  • Lots of salt

Preheat oven to 300.

Rinse your chicken and pat dry. Truss the chicken and then slice an opening on the skin so that you can get underneath it. Swipe your finger under the skin to remove the membrane and create a nice pocket.

I know…

Next, mix your chopped garlic in with your melted butter and a large pinch of chopped herbs. Using a brush, slap some of the butter mixture all over the chicken.

Next, brush some mixture up inside the skin pocket, making sure plenty of garlic is in there.

When you’ve used up all the butter mixture, now comes the sketchy part. Salt it. Coat the skin in salt. When you think you’ve used too much, you’re almost there.

Trust me. You can brush some of the salt off after it roasts, but you want plenty on it to draw the juices up to the surface.

Once you’ve finished, place the chicken in a roasting pan and cover. I use this stainless steel roasting pan without a lid so I cover with foil.

Place in the oven and roast for 2 hours. After 2 hours is up, remove the cover and crank the oven up to 425 for 20-30 minutes. Check the chicken with a thermometer. It will be done at 170.



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