Jennifer Causey
Hands-On Time
10 Mins
Total Time
3 Hours 10 Mins
Yield
4 servings

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.

How to Make It

Step 1

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.

Step 2

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.

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Ratings & Reviews

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Reviews
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