Ruth is so right. This is the only way I have been cooking a chicken these days. Started with a slow roasted turkey. It is amazing how well it comes out with no effort to speak of. And the meat is delicious, perfectly moist breast meat and dark. It really makes the best meat for salads, pot pies, etc. Try it and you will not be disappointed.
Roast sticky chicken. Got it off food .com 250 degree oven for 5 hrs. This is my 2nd time making it my family loves it . Very moist even on left over days
Intriguing. Sounds tasty. Well, I don't think there's anything wrong with putting the potatoes in there for that long. They may be a little over- or under-done, but neither is the end of the world. Thanks for recipe tip!
I roast chicken like this all the time and often include potatoes..My recipe for a slow roasted lemon chicken is on this site and is absolutely wonderful!
http://food52.com/recipes/10654-slow-roasted-lemon-chicken
Ah, yes... I do that a lot. Usually end up in the 300s Fahrenheit somewhere, though, by the end. I usually cut the potatoes at least in half so that they soak up the schmaltz (rendered fat). If you want to leave whole, maybe poke with a fork first so they don't burst.
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http://food52.com/recipes/10654-slow-roasted-lemon-chicken