Slow Roasted Chicken Recipe

Bring to room temperature

Remove the half chicken from the refrigerator 30–45 minutes before cooking to come closer to room temperature for even cooking.

Pat the chicken thoroughly dry with paper towels, including under the skin where possible. Dry skin will help browning and crisping during the initial roast.

Season the exterior and the cavity generously with 1 1/2 tbs kosher salt and 1 tsp freshly ground black pepper, rubbing into the skin and seams.

Make herb butter

In a small bowl, combine 4 tbs softened unsalted butter, 1 tbs chopped parsley, 1 tsp chopped thyme, 1 tsp chopped rosemary, 2 minced garlic cloves, 1 tsp lemon zest, 1 tsp lemon juice, 1 tsp olive oil and 1/2 tsp paprika. Mix until smooth and homogenous.

Carefully loosen the skin over the breast and thigh by sliding your fingers between the skin and meat. Use your hand or a spoon to spread about two-thirds of the herb-butter mixture under the skin directly onto the meat, concentrating on the breast and thigh. Reserve the remaining butter for basting and finishing.

Rub any leftover herb-butter over the chicken skin, distributing evenly to help flavor and browning.

Prepare pan and aromatics

Preheat oven to 300°F (150°C). In a shallow roasting pan or ovenproof skillet, arrange the halved small onion, carrot pieces, celery and lemon slices in a single layer. Place 2 thyme sprigs among the aromatics. Pour 1/2 cup chicken stock or water into the pan to create steam and catch drippings.

Place the seasoned, buttered half chicken on top of the aromatics, skin side up. Tuck the wing tip under and, if desired, tie the leg with kitchen twine for an even shape.

Slow roast

Put the pan in the preheated oven and roast slowly at 300°F (150°C) for 70–90 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 160–162°F (71–72°C). Slow roasting at low temperature renders fat and yields tender meat.

After the chicken reaches 160–162°F, increase oven temperature to 425°F (220°C) and roast for an additional 8–12 minutes, watching carefully, until the skin is golden-brown and crisp and the internal temperature reaches 165°F (74°C). If the skin is browning too quickly, tent loosely with foil and continue until done.

Remove the chicken from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 10–12 minutes; carryover cooking will raise the internal temp to 165°F and juices will redistribute.

While the chicken rests, spoon the pan juices and softened reserved herb-butter into a small saucepan. Warm gently over low heat, whisking to combine and melt. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Slice the chicken or serve the half whole. Spoon some warmed pan jus/herb-butter over the chicken and serve with the roasted aromatics alongside.