SLOW ROASTED CHICKEN recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›131 MAIN Restaurant›Slow Roasted Chicken Recipe

Slow Roasted Chicken Recipe

Inspired by 131 MAIN Restaurant
Time4h 30m
Serves4

herb rubbed, slow roasted, demi-glace, smashed red potatoes

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Method

Cooking Instructions

1

Prepare the Chicken

Preheat the oven to 275°F (135°C). Rinse the chicken under cold water and pat dry with paper towels. Rub the entire chicken with olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper.

2

Roast the Chicken

Place the seasoned chicken in a roasting pan and pour the chicken broth into the bottom of the pan. Roast in the preheated oven for about 4 hours, or until the internal temperature reaches 165°F (74°C). Baste the chicken with the broth every hour.

3

Prepare the Potatoes

While the chicken is roasting, place the quartered red potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until tender, about 20 minutes. Drain and return to the pot.

4

Smash the Potatoes

Using a potato masher or fork, smash the potatoes to your desired consistency. Add a bit of olive oil, salt, and pepper to taste.

5

Finish the Chicken

Once the chicken is done, remove it from the oven and let it rest for 15 minutes before carving. Meanwhile, reduce the cooking liquid in the roasting pan over medium heat and stir in the demi-glace to create a sauce.

6

Serve

Serve the carved chicken with smashed red potatoes and drizzle the demi-glace sauce over the top.