Name: Slow Roasted Lemon and Herb Whole Chicken Recipe
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Cuisine: Mediterranean
Ingredients: 1 whole chicken, about 1.8–2 kg; 2 tbsp olive oil; 1 lemon, halved; 5 cloves garlic, smashed; 2 tsp dried thyme; 1 tsp dried rosemary; 1 tsp paprika; 1½ tsp salt; ½ tsp black pepper; 1 onion, quartered; 2 carrots, chopped; 2 celery stalks, chopped; ½ cup chicken broth; 2 tbsp fresh parsley, chopped

Description

A juicy whole chicken slowly roasted with fresh lemon, garlic, rosemary, and thyme, delivering tender, flavorful meat with beautifully golden and crispy skin perfect for a main course dinner.

Ingredients

Chicken and Seasoning

1 whole chicken, about 1.8–2 kg
2 tbsp olive oil
1 lemon, halved
5 cloves garlic, smashed
2 tsp dried thyme
1 tsp dried rosemary
1 tsp paprika
1½ tsp salt
½ tsp black pepper

Vegetables and Broth

1 onion, quartered
2 carrots, chopped
2 celery stalks, chopped
½ cup chicken broth

Garnish

2 tbsp fresh parsley, chopped

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Instructions

Preheat Oven: Preheat your oven to 160°C (325°F) to prepare for slow roasting the chicken.
Prepare Chicken: Pat the whole chicken completely dry with paper towels to ensure crispy skin when roasting.
Season Chicken: Rub the chicken all over with olive oil, then evenly coat with dried thyme, dried rosemary, paprika, salt, and black pepper.
Stuff Chicken: Place the halved lemon and smashed garlic cloves inside the cavity of the chicken to infuse flavor during roasting.
Arrange Vegetables: Spread the quartered onion, chopped carrots, and chopped celery in the bottom of a roasting pan, then place the seasoned chicken on top.
Add Broth: Pour ½ cup of chicken broth into the bottom of the pan to keep the vegetables moist and create a flavorful base for drippings.
Roast Chicken: Roast the chicken uncovered in the preheated oven for approximately 1½ to 2 hours, depending on the size, until an internal temperature of 74°C (165°F) is reached in the thickest part of the breast.
Crisp Skin: For crispier skin, increase the oven temperature to 220°C (425°F) and roast the chicken for an additional 10–15 minutes.
Rest Chicken: Remove the chicken from the oven and let it rest for 15 minutes to allow juices to redistribute before carving.
Garnish and Serve: Garnish the carved chicken with freshly chopped parsley and serve with the roasted vegetables.

Notes

Drying the chicken thoroughly helps create crispier skin.
Basting the chicken once or twice during roasting can enhance moisture, but is optional.
Always use a meat thermometer to check the internal temperature rather than relying solely on cooking time.

Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Category: Main Course
Method: Roasting
Cuisine: Mediterranean, American