Make It Yourself: Slow-Roasted Lemon & Herb Chicken

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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.

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

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

  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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