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Author Notes: This recipe is based on "sticky chicken" recipes you see on the internet, but I season it differently and make a lemon pan sauce while the chicken is resting. This fall-off-the-bone roast chicken stays amazingly moist. It's remarkably good at room temperature and makes for great sandwiches!
Tip: Feel free to substitute the rub mixture for 3 tablespoons Cavender's Greek Seasoning.
Food52 Review: This chicken is seriously slow roasted. It takes about 8 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 4-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. - biffbourgeois - Stephanie Bourgeois
Serves 4 to 6
For the rub mixture:
- 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:
- One 4- to 5-pound whole chicken
- 1 lemon, halved
- 2 tablespoons olive oil
- 3 tablespoons rub mixture (see above)
- 1 teaspoon sweet paprika
- 8 to 10 garlic cloves
- 2 tablespoons flour (optional)
- 2 cups chicken broth (optional)
- In a small bowl, combine all of the ingredients for the rub mixture until mixed well. Set aside.
- Wash and dry the chicken and rub all over with the juice of both lemon halves, reserving one used half.
- Rub the chicken with the olive oil.
- Sprinkle the rub mixture and the paprika all over the chicken and pat in a bit.
- Place the garlic cloves and reserved half lemon inside the chicken cavity. Cover and refrigerate for 1 to 3 hours.
- Roast the chicken for 5 hours (yep, that's right) at 250º F (that's right, too). After 1 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 while the chicken is roasting.
- After 5 hours, remove the chicken and serve. Optional: Make a pan sauce in the roasting pan by adding the chicken broth and flour until thickened. Scrape up the fond in the bottom of the pan into the sauce. Sometimes I remove the garlic cloves and mash them into the sauce. Pour the sauce over the chicken to serve. This sauce is purely optional, but is wonderful on the chicken.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Dinner That Makes a Good Lunch
- This recipe was entered in the contest for Your Best Chicken
- This recipe was entered in the contest for Your Best Citrus Recipe
- This recipe was entered in the contest for Your Best Holiday Roast
- This recipe was entered in the contest for Your Best Picnic Dish