Make It Yourself: Slow-Roasted Lemon & Herb Chicken


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.

Hands On Time:
10 mins
Total Time:
3 hrs 10 mins
4 servings


  • 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


  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.

  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.

    Preparing Slow-Roasted Lemon Herb Chicken
    Jennifer Causey

Nutrition Facts (per serving)

483 Calories
29g Fat
0g Carbs
52g Protein
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.

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