Food Recipes Make It Yourself: Slow-Roasted Lemon & Herb Chicken 3.3 (44) 1 Review Slow-roasting is the key to a foolproof, juicy chicken. Because the chicken cooks for a long time at a low temperature, you don’t risk overcooking it. In fact, that’s the point! The chicken is done when you can easily pull a leg off—perfect for anyone who’s nervous about carving. And, slow-roasting works for more than just meat. Throw a separate pan of fingerling potatoes, whole carrots, or zucchini into the oven with the chicken. Just toss your pick with olive oil and season with salt and pepper and roast for a truly simple side dish. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on September 18, 2017 Print Share Share Tweet Pin Email Hands On Time: 10 mins Total Time: 3 hrs 10 mins Yield: 4 servings Jump to Nutrition Facts Ingredients 1 tablespoon kosher salt 2 teaspoons chopped fresh rosemary 2 teaspoons chopped fresh oregano or thyme 1 lemon, zested ½ teaspoon freshly ground black pepper 1 3½ -to 4-lb. chicken 1 tablespoon olive oil Directions Preheat oven to 300°F. Combine salt, rosemary, oregano, 1½ teaspoons lemon zest, and pepper in a small bowl. Place chicken on a rimmed baking sheet and rub all over with oil. Season with herb mixture, inside and out. Halve lemon and place inside cavity. Roast until chicken is pull-apart tender (grab a leg and wiggle it; it should easily come away from the bird), 2½ to 3 hours. Jennifer Causey Print Nutrition Facts (per serving) 483 Calories 29g Fat 0g Carbs 52g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 483 % Daily Value * Total Fat 29g 37% Saturated Fat 8g 38% Cholesterol 166mg 55% Sodium 875mg 38% Total Carbohydrate 0g 0% Protein 52g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.