Best 9 Simple Slow Roast Chicken Recipes

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**Indulge in a Flavorful Journey with Our Simple Slow-Roast Chicken Recipes**

Prepare to tantalize your taste buds with our diverse collection of slow-roast chicken recipes, a culinary adventure that guarantees a moist, succulent, and incredibly flavorful chicken dish every time. From the classic and comforting flavors of our Traditional Slow-Roast Chicken to the vibrant and aromatic Mediterranean-inspired Chicken with Herbs and Lemon, each recipe promises a unique gustatory experience. Discover the secrets to achieving perfectly crispy skin, juicy meat, and an unforgettable aroma that will fill your kitchen and captivate your senses. Whether you're a seasoned cook or just starting your culinary journey, our recipes offer a range of difficulty levels to suit your expertise, ensuring that every home cook can create a slow-roasted chicken masterpiece. So, gather your ingredients, preheat your oven, and embark on a delectable adventure with our curated selection of slow-roast chicken recipes.

Check out the recipes below so you can choose the best recipe for yourself!

SIMPLE SLOW ROAST CHICKEN



Simple Slow Roast Chicken image

Celery, onion and a splash of red wine add subtle flavor to herb rubbed chicken. It's juicy and moist; simple goodness.

Provided by FrackFamily5 CA->CT

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 4h20m

Yield 4

Number Of Ingredients 9

1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon garlic salt
1 teaspoon dried parsley
1 teaspoon dried marjoram
1 cup red wine
4 stalks celery, cut in half
1 onion, quartered
1 (4 pound) whole chicken

Steps:

  • Preheat an oven to 250 degrees F (120 degrees C). Combine the paprika, black pepper, garlic salt, parsley, and marjoram in a small bowl. Pour the red wine into a roasting pan with lid; set aside.
  • Place the celery and quartered onions into the cavity of the chicken. Rub the chicken with the reserved spice mixture, and set into the roasting pan.
  • Cover, and bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pan, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before serving.

Nutrition Facts : Calories 652.4 calories, Carbohydrate 9 g, Cholesterol 194 mg, Fat 34.4 g, Fiber 2 g, Protein 62.3 g, SaturatedFat 9.6 g, Sodium 677 mg, Sugar 3.5 g

SLOW-ROASTED GARLIC CHICKEN



Slow-Roasted Garlic Chicken image

Provided by Aida Mollenkamp

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons kosher salt
1/2 teaspoon freshly ground black pepper
1 (5 pound) chicken
4 heads garlic, top 1-inch cut off
2 tablespoons olive oil
1 medium lemon, halved
1 medium yellow onion, quartered
1 cup low-sodium chicken broth

Steps:

  • Heat the oven to 375 degrees F and arrange a rack in the middle.
  • Mix together salt and pepper in a small bowl and set aside. Pat chicken dry and rub all over with 1 of the garlic heads. Rub all over (under skin too) with oil and season with salt and pepper. Place 1 garlic head and 1 lemon half in the chicken cavity.
  • Arrange remaining garlic, lemon, and onion on the bottom of a 3 to 4-quart baking dish to create a bed. Place chicken on top, add broth to baking dish, and cover tightly with foil. Roast until chicken reaches 135 to 140 degrees F on an instant-read thermometer, about 1 hour.
  • Remove foil, brush chicken with pan juices, and increase oven temperature to 450 degrees F. Roast, basting occasionally, until temperature of chicken on inner thigh is 165 degrees F, skin is golden brown, and juices run clear, about 30 to 40 minutes more.
  • Let rest 10 minutes before carving. Meanwhile, pour pan juices into a small saucepan and simmer over medium heat until thickened, about 7 to 10 minutes. Taste and adjust seasoning, as desired. Carve chicken and serve each portion with 1 head of garlic and pan sauce.

JUICY ROASTED CHICKEN



Juicy Roasted Chicken image

My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after.

Provided by ROBINROCKINGBIRD

Categories     World Cuisine Recipes     European     German

Time 1h40m

Yield 6

Number Of Ingredients 5

1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
½ cup margarine, divided
1 stalk celery, leaves removed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
  • Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Nutrition Facts : Calories 423.1 calories, Carbohydrate 1.2 g, Cholesterol 97 mg, Fat 32.1 g, Fiber 0.2 g, Protein 30.9 g, SaturatedFat 7.4 g, Sodium 661.9 mg, Sugar 0.7 g

SLOW-COOKER ROAST CHICKEN



Slow-cooker roast chicken image

Cooking a chicken in a slow cooker makes it very succulent and packed full of flavour. This simple, freezable recipe is perfect for feeding a family

Provided by Lulu Grimes

Categories     Dinner, Main course, Supper

Time 5h45m

Number Of Ingredients 5

1 large onion, peeled and cut into thick slices
2 carrots, halved lengthways and chopped
1 small or medium chicken
2 tbsp butter, softened
1 bay leaf

Steps:

  • Preheat the slow cooker if necessary. Put the onion and carrot in the base of the stock pot to form a protective layer to sit the chicken on, and add 100ml boiling water. Gently ease the chicken skin away from the breast. Stir some salt and pepper into the butter and push the butter under the skin. Put the bay leaf in the cavity of the chicken and sit on top of the onion and carrot.
  • Cook on low for 5 hrs, then check that the chicken is cooked by wiggling the wing - it should feel very loose. Tip the chicken up so any liquid inside flows out, then cook on high for 30 mins. If the chicken isn't cooked through after the initial time, cook for another hour, then turn the heat up. If you want the skin to be browned, grill it for a couple of minutes (make sure your slow cooker insert is flameproof if you keep it in the pot, or transfer it to a roasting tin).
  • There will be some gravy in the base of the dish with the veg, tip everything through a sieve and press the veg gently to make sure you get every last drop. Serve the veg on the side, if you like.

Nutrition Facts : Calories 497 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 49 grams protein, Sodium 0.5 milligram of sodium

HERBY SLOW-ROAST CHICKEN



Herby slow-roast chicken image

Marinate your bird overnight in bay, rosemary, lemon thyme and sage, then slow-cook for a flavour-packed roast dinner

Provided by James Martin

Categories     Dinner, Main course

Time 4h15m

Number Of Ingredients 13

2 small garlic bulbs, cloves separated but not peeled
1 large bunch rosemary
1 large bunch lemon thyme
1 large bunch sage
1 large bunch bay leaves
2 small lemons , zested
4 tbsp olive oil
1 medium chicken - the best quality you can afford
400g carrot , halved
500g baby new potato , halved
2 medium red onions , cut into wedges
100g butter , softened
150ml white wine

Steps:

  • Roughly bash the garlic cloves and herbs (a rolling pin or meat mallet is good for this), then put in a large food bag or dish with the lemon zest, oil and chicken. Rub everything into the chicken, inside and out. Leave to marinate overnight.
  • Heat oven to 140C/120C fan/gas 1. Remove the chicken from the fridge 30 mins before you want to cook it. Put the vegetables in a large roasting tin and top with the chicken. Scatter the herbs and garlic from the marinade over, around and inside the bird. Push the 2 lemons inside the chicken too, halving to fit if necessary. Rub the butter all over the skin and season generously.
  • Pour the wine into the tin with 150ml water, cover tightly with a tent of foil (so it doesn't touch the top of the bird) and cook for 2 hrs. Remove the foil and continue cooking for 1 hr more, or until the chicken is cooked and the juices run clear. Increase oven to 220C/200C fan/ gas 7 and roast for 25-30 mins more until the skin is really crisp. Lift the chicken from the tin to rest on a plate for 30 mins, covered again with the foil.
  • Meanwhile, put the roasting tin on the hob and bubble to reduce the cooking juices a little. Add any juices from the rested chicken and season to taste. Serve the bird in the middle of the table to share, alongside the buttery veg.

Nutrition Facts : Calories 629 calories, Fat 36 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 1 milligram of sodium

SLOW-COOKER ROAST CHICKEN



Slow-Cooker Roast Chicken image

It's easy to make a whole chicken in a slow cooker. We save the shredded chicken to use during busy weeks. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 6 servings.

Number Of Ingredients 11

2 medium carrots, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
2 garlic cloves, minced
2 teaspoons olive oil
1 teaspoon dried parsley flakes
1 teaspoon pepper
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon rubbed sage
1/2 teaspoon chili powder
1 broiler/fryer chicken (4 to 5 lbs.)

Steps:

  • Place carrots and onion in a 6-qt. slow cooker. In a small bowl, mix garlic and oil. In another bowl, mix dry seasonings., Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub garlic mixture under the skin. Secure skin to underside of breast with toothpicks. , Place chicken in slow cooker over carrots and onions, breast side up; sprinkle with seasoning mixture. Cook, covered, on low 4-5 hours or until a thermometer inserted in thigh reads at least 170°., Remove chicken from slow cooker; tent with foil. Discard vegetables. Let chicken stand 15 minutes before carving., Freeze option: Cool chicken pieces and any juices. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 408 calories, Fat 24g fat (6g saturated fat), Cholesterol 139mg cholesterol, Sodium 422mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 44g protein.

STUPID SIMPLE ROAST CHICKEN



Stupid Simple Roast Chicken image

This is so easy it's stupid.

Provided by Elliott

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h25m

Yield 6

Number Of Ingredients 3

1 (4 pound) whole chicken, rinsed
1 lemon, halved
kosher salt

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Place chicken into a roasting pan and insert lemon halves into the cavity; spread kosher salt over outside of chicken.
  • Roast in the preheated oven until skin is browned and crisp, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 1 hour. Let chicken rest for 15 minutes before carving.

Nutrition Facts : Calories 383.2 calories, Carbohydrate 2 g, Cholesterol 129.3 mg, Fat 22.8 g, Fiber 0.9 g, Protein 41 g, SaturatedFat 6.4 g, Sodium 1084.8 mg

FOOLPROOF SLOW ROAST CHICKEN



Foolproof slow roast chicken image

Slow-roasting is a great way to keep chicken nice and moist. Adding the potatoes to the roasting tin infuses them with plenty of flavour, too

Provided by Good Food team

Categories     Dinner, Main course

Time 2h35m

Number Of Ingredients 9

butter, for greasing
1.6kg chicken
1kg roasting potatoes, halved or quartered if large
2 whole garlic heads, halved through the middle
100ml white wine
100ml chicken stock
2 stems rosemary, broken into sprigs
6 bay leaves
1 lemon, cut into wedges

Steps:

  • Heat oven to 160C/fan 140C/gas 3. Brush a large roasting tin all over with butter and smear some over the skin of the chicken.
  • Place the chicken in the tin and arrange the potatoes around it. Put the halved garlic heads in the tin, pour over the white wine and stock, then cover with foil and place in the oven. Cook for 1 hr then remove the foil and give the potatoes a shake. Add the herbs and lemon wedges, then cook uncovered for 50 mins.
  • Turn the heat up to 220C/fan 200C/gas 7. Cook for 30 mins more, then remove the chicken and potatoes from the pan. Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving. Keep the potatoes warm. Serve with any pan juices.

Nutrition Facts : Calories 634 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 44 grams protein, Sodium 1.76 milligram of sodium

SLOW-ROAST CHICKEN WITH HOMEMADE GRAVY



Slow-roast chicken with homemade gravy image

This can't-go-wrong roast chicken makes a great meal for Mother's Day - the kids can get involved too

Provided by Sarah Cook

Categories     Main course

Time 2h50m

Number Of Ingredients 7

2kg chicken
50g soft butter
2 tsp fresh thyme leaves (or use 1 tsp dried), plus sprigs to serve
1 lemon
1l chicken stock
2 tbsp flour
1 tsp Marmite , if you have it in your storecupboard

Steps:

  • Heat oven to 160C/140C fan/gas 3 and put the chicken in a roasting tin. Put the butter into a small bowl and add the herbs and plenty of seasoning. Grate in the zest from the lemon and mash everything together with the butter using a fork. Rub this over the chicken breasts, legs and wings, then push the whole grated lemon into the big cavity of the chicken. Pour half the stock into the tin. Use a large sheet of tin foil (or a couple of smaller pieces) to cover the chicken and scrunch together the foil along the edges of the tin so the whole thing is sealed. Put in the oven and set your timer for 2 hrs.
  • Carefully remove the foil from the chicken, increase oven to 220C/200C fan/ gas 7, and put the chicken back in for another 30 mins. If you're making the Crunchy roast potatoes (see 'Goes well with'), put them in now, under the chicken. After 30 mins, take the chicken out of the oven and lift it onto a serving dish (move the potatoes up). Snugly cover the chicken with foil and set aside while you make the gravy.
  • Tip the chicken juices and stock from the tin into a jug. Put the tin over a medium heat on your hob and use a wooden spoon to stir in the flour and Marmite, if using, with a splash of the juices to make a paste. If you want, spoon the fat off the top of the chicken juices in the jug, then gradually stir this into the tin to make a smooth gravy. Add as much of the rest of the stock as you need to make a good gravy, then serve with the chicken.

Nutrition Facts : Calories 446 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 3 grams carbohydrates, Protein 48 grams protein, Sodium 0.96 milligram of sodium

Tips:

  • Choose the right chicken: A whole chicken weighing 3-4 pounds is ideal for slow roasting.
  • Season the chicken generously: Use a combination of salt, pepper, garlic powder, onion powder, and paprika.
  • Add vegetables to the roasting pan: Vegetables such as carrots, potatoes, and onions will roast alongside the chicken and add flavor to the dish.
  • Roast the chicken low and slow: 325 degrees Fahrenheit is the ideal temperature for slow roasting chicken.
  • Let the chicken rest before carving: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.

Conclusion:

Slow-roasted chicken is a simple but delicious dish that can be enjoyed by people of all ages. It is a great option for a weeknight meal or a special occasion dinner. With a little planning and preparation, you can easily create a slow-roasted chicken that is sure to impress your family and friends.

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