Slow Roasted Chicken Pan (Printable Version)
# What You'll Need:
→ Vegetables
01 -
2 carrots, cut into chunks
02 -
2 celery stalks, cut into chunks
03 -
1 onion, cut into wedges
→ Poultry
04 -
1 whole chicken
→ Aromatics
05 -
1/2 lemon
06 -
1/2 bulb garlic
07 -
small bunch fresh mixed herbs (sage, thyme, rosemary)
→ Seasoning
08 -
1 tablespoon dried marjoram
09 -
2 teaspoons olive oil
10 -
salt, to taste
11 -
black pepper, to taste
# Step-by-Step Directions:
01 -
Preheat the oven to 150°C.
02 -
Arrange the carrots, celery, and onion evenly in a large roasting tray. Place the whole chicken on top of the vegetables.
03 -
Insert the lemon half, garlic, and fresh mixed herbs into the cavity of the chicken. Drizzle the olive oil over the skin and rub thoroughly to coat. Season the chicken generously with salt and black pepper. Sprinkle the dried marjoram over the top.
04 -
Pour approximately 1 tablespoon of water into the bottom of the roasting tray to prevent the vegetables from burning.
05 -
Place the roasting tray in the oven and roast for 3 hours. Halfway through cooking, baste the chicken skin with the pan juices.
06 -
Increase oven temperature to maximum (230°C or higher) and roast for an additional 5–10 minutes to crisp the chicken skin.
07 -
Remove the chicken from the roasting tray and check that it is thoroughly cooked using a meat thermometer. Let the chicken rest on a platter for 10–15 minutes before carving. Reserve the roasted vegetables and pan juices for serving or for making gravy if desired.
# Helpful Notes:
01 -
Select a fresh, organic, and free-range chicken for optimal flavour and texture.
02 -
Trussing the chicken helps ensure even cooking and an appealing presentation, though it is optional.
03 -
Reserve vegetables and pan juices for making homemade gravy.