• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Slow-Roasted Chicken

  • Recipe Submitted by on

Category: Poultry, Fall

 Ingredients List

  • 1 Whole; (5- to 6-pound)
  • -chicken
  • 1 Lemon; halved
  • 1 Fresh rosemary sprigs; up to
  • -2
  • 1/2 ts Salt
  • 1/2 ts Pepper


Trim excess fat from chicken, and place, breast side up, on a rack in a
broiler pan.

Squeeze juice of 1 lemon half over chicken and remaining lemon half into
chicken cavity. Place lemon halves and rosemary in cavity. Sprinkle chicken
with salt and pepper.

Bake at 250° for 4 hours. Makes 6 to 8 servings.

Rules for Roasting ”¢Roasting chicken at a high temperature (450°) for a
short time, then lowering the temperature for the remaining cooking time
seals in the juices and keeps the chicken moist and tender. ӢWhile you can
also roast a broiler-fryer with good results, chickens specifically for
roasting are labeled "roasting broilers." These birds generally weigh more
and are meatier and more succulent. If you are roasting a broiler-fryer
(which normally weighs approximately 3 pounds), decrease baking time by
about 45 minutes. ӢLet roasted chicken stand for 10 minutes after removing
it from the oven. This standing time "sets" the juices and makes for a more
flavorful bird. ӢRoast chicken on a rack in a broiler pan so fat can drip
off and away from the bird.

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