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Roast Chicken; Low and Slow


A slow roasted chicken that yields juicy, tender, silky meat, and crispy skin.

Rate this recipe 3.9/5 (16 Votes)


  • Ingredients
  • 1 Roasting Chicken (3-4 Lbs)
  • 2-3 tablespoons Kosher Salt
  • 1 Lemon (Pierced all over)
  • Olive Oil
  • 1 tablespoon Fine Herbs
  • 2 large Carrots (Peeled and cut into thirds horizontally)
  • 1 stalk Celery (Cut into thirds horizontally)
  • 1/2 large Onion (Cut into quarters)
  • 4 cups Chicken Stock (more as needed)


Servings 4
Level of difficulty Easy
Preparation time 20mins
Cooking time 180mins
Cost Budget Friendly


Step 1

Dry chicken well, and cover with layer of salt, patting so it will stick, leave chicken on plate, or dish, uncovered in refrigerator for 12-24 hours

Step 2

Preheat oven to 275F
Remove chicken from refrigerator and brush off any visible salt (there won't be much), dry the bottom of the chicken, which will be wet

Step 3

Rub skin of chicken all over with olive oil, and place on rack in roasting pan, sprinkle with herbs, and push lemon into cavity of bird

Step 4

Put all vegetables into pan, along with 2 cups of stock, and roast for three hours.
Turn the oven temperature to 375 for last 15 minutes to crisp skin
After one hour baste chicken, and add the remaining 2 cups of stock to pan, and continue to roast
If you are feeling highly motivated you can baste another one or two times

Step 5

Once chicken is done, remove from the oven and let rest for about ten minutes while you make the pan gravy/sauce

Step 6

Remove the vegetables and press out any juices from them- I used my potato ricer to do this, but you can use a sieve, or you can just puree the veggies
You can deglaze the pan with whatever you fancy; white or red wine, more chicken stock, sherry, or water, use about 1/4 cup of your choice of liquid, add back veggie liquid, and stir over high heat to reduce to a syrup-y consistency. If you want a thicker sauce melt 1 TBL butter in low heat, and add 1 TBL flour, stir and cook for 2-3 minutes, then add some of the pan liquid to the roux, and then return the roux mixture to the pan, stirring well


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  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste


  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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