Slow Roasted Chicken
I love a good rotisserie chicken, but I don’t always love the hidden ingredients in them. I love how fall apart tender they are which makes carving a breeze. There are never any weird flabby undercooked parts of the chicken, which is a major no for me. I finally found a way to replicate the fall off the bone goodness of rotisserie chicken at home and the secret ingredient is time, that’s it! I used to roast my chickens at a high heat and get a good burnished crust, but that usually left some parts of the chicken a bit tough and others a bit rubbery. This slow roasting method cooks all the parts evenly, the breasts are still juicy and tender and the thighs are cooked through perfectly. Don’t forget to save those beautiful bones in the freezer for homemade broth!
Ingredients:
Makes 4-6 large servings
1 whole chicken
one whole head of garlic
1/4 cup olive oil
1 tablespoon salt
2 teaspoons fennel seeds (you can absolutely replace this with italian seasonings)
fresh cracked pepper to taste
1 lemon, thinly sliced
1 bunch of fresh thyme
Directions:
Take the chicken out of the fridge and let it come to room temperature a bit before cooking. Preheat your oven to 300 degrees F. Finely mince half the garlic and mix it in a bowl with the olive oil, salt, and fennel seeds. Pat the chicken dry and place it on a roasting pan with the breast side up. Rub the olive oil mixture all over the chicken. Put the pepper all over the chicken as well. Smash the other garlic cloves and put them inside the chicken with the thyme and sliced lemon. Roast the chicken for about 3 hours. Let it rest for about 15 minutes before slicing and serving.
