Slow Roasted Lemon Chicken

By • March 22, 2011 • 16 Comments



Author Notes: A while back I was asked to post my slow roasted chicken recipe the next time I made it...We had it for Sunday dinner. This is based on "sticky chicken" recipes you see on the internet, but I season it differently and make a lemon pan sauce for it while the chicken is resting. This is fall off the bone roast chicken and even with the long roasting time, stays amazingly moist. It's remarkably good at room temperature and makes for great sandwiches! - inpatskitcheninpatskitchen

Food52 Review: This chicken is seriously slow roasted. It takes about eight hours from start to finish, but requires very little active time and no part is particularly difficult. The spice rub is fabulous, though I did find that I didn't need the full 3 tablespoons on a four-pound chicken. The chicken is tender and surprisingly moist, and makes for wonderful picking at a picnic. It had all vanished before I got the chance to try making it into sandwiches. - biffbourgeoisStephanie Bourgeois

Serves 4 to 6

Rub:

  • 3 tablespoons Cavender's Greek Seasoning or absent Cavender's, 3 tablespoons of the following mixture which has been blended in a mini processor or spice grinder:
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 2 tablespoons granulated garlic
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1/4 teaspoon dried thyme

For the Chicken:

  • 1 x 4 to 5 pound whole chicken
  • 1 lemon, halved
  • 3 tablespoons Cavender's Greek Seasoning or the rub mixture
  • 1 teaspoon sweet paprika
  • 2 tablespoons olive oil
  • 8 to 10 whole garlic cloves
  1. Wash and dry the chicken and rub all over with the juice of both lemon halves, reserving one used half.
  2. Rub the chicken with the olive oil.
  3. Sprinkle the Cavendars or rub and the paprika all over the chicken and pat in a bit.
  4. Place the garlic cloves in the cavity, followed by the reserved used lemon half. Cover and refrigerate for one to three hours.
  5. Roast the chicken for 5 hours( yep that's right) at 250F ( that's right too). After an hour the chicken will start exuding some juice. Tip the chicken to drain juices from the cavity and baste with a brush. Do this every 45 minutes to and hour while the chicken is roasting.
  6. After the 5 hours, remove the chicken and let it rest while you make the pan sauce in the roasting pan by adding 2 cups chicken broth and a little flour to thicken, scraping up the fond in the bottom of the pan. Sometimes I remove the garlic cloves and mash them into the sauce. The sauce is purely optional, but is wonderful on the chicken.
Jump to Comments (16)

Tags: Slow Cooking, travels well

Comments (16) Questions (0)

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over 1 year ago chef lew

As good as roast chicken gets. The seasonings, occasional basting and especially the low and slow roasting combine to make a perfect dish. Served with creamy goat cheese grits and a kale salad.

Dscn3274

over 1 year ago inpatskitchen

Thanks so much chef lew! It's my favorite roast chicken. Sure hope you post the creamy goat cheese grits recipe....and Welcome to Food52!

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over 1 year ago chef lew

Should have mentioned: the Grits recipe is from this site. And it's 'almost' as good as the chicken.

Dscn3274

over 1 year ago inpatskitchen

Found it...thanks!

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over 2 years ago lovinangels

I'm wondering how much longer you would recommend doing this for a larger chicken, and if the leftovers work- I kind of want to roast two chickens at once on Wednesday so that I can have leftovers for two days for my family while I work. I know sometimes with slow roasting the meat has a fabulous texture, but is a bit dry the next day.

Dscn3274

over 2 years ago inpatskitchen

I've done 2 five pounders at once with the same cooking time and it works just fine. As for a bigger chicken, I'm not sure (most that are over 5 or 6 pounds are capons and I've never tried them) I don't find the meat dry the next day but then I use it for sandwiches, soup or with the leftover gray. Hope this helps a little...please let me know what you think if you try this.

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almost 3 years ago iowabaker

I agree! Aroma is fabulous and the meat super tender and moist!

Dscn3274

almost 3 years ago inpatskitchen

Did you try it? I'm so glad...the aroma certainly does fill up the house doesn't it? Thanks!!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Love slow roasting this sounds perfect. I can just see that tasty goodness falling off the bone.

Dscn3274

almost 3 years ago inpatskitchen

Oh and it does...fall of the bone.... Thanks sdebrango. This is now our favorite roast chicken!

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about 3 years ago GreenChef

This sounds absolutely wonderful. The weather is too hot for an oven to be on the 5 hours at this time of year. Perhaps in the fall or winter in at convection oven...

Dscn3274

about 3 years ago inpatskitchen

Thank you GreenChef! I know the weather is warm...what I do sometimes is prep the chicken the night before and bake in the morning...

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over 3 years ago ellenl

I love roast chicken so many ways. I can't wait to try this on a weekend so that I can tend to it.

Dscn3274

over 3 years ago inpatskitchen

You do need all day..but the aroma after about 2 hours is fabulous!!

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over 3 years ago healthierkitchen

Yum! Saving this with the potato recipe for the right dinner!

Dscn3274

over 3 years ago inpatskitchen

Thanks healthierkitchen...this is the only way I do roast chicken anymore..