Slow Roasted Whole Chicken
Yield: 4-6 servings


  • 1 whole chicken (about 5–7 pounds) *
  • Half a lemon
  • Half an onion
  • Dried thyme
  • Kosher salt and freshly ground pepper


  1. Remove the pack of giblets from the chicken. Save for use in homemade stock, if desired. Place the chicken in a roasting pan. (I often use a 9×13 Pyrex baking dish.) Put the onion and lemon halves in the cavity of the chicken and sprinkle salt, pepper, and thyme all over the inside and outside.
  2. Bake, uncovered, at 275 degrees F for 3-4 hours. If chicken is smaller, cook on the low end of the time frame and vice-versa. But really, if you keep the chicken in a half hour longer than intended, it will still taste great. I’ve done this!
  3. Let the chicken rest for 10-15 minutes before carving.


  • *The last time I made this, I used an 8-pound “oven stuffer roaster” and it cooked within the stated timespan as well. A smaller chicken may come to temperature before 3 hours but will not dry out when kept in the oven longer. If you wish to remove from the oven a little early, simply check with a meat thermometer. The thickest part of the thigh should read 180 degrees F.
  • If desired, you may also add half a head of garlic and a few sprigs of fresh thyme to the chicken cavity prior to cooking.
  • *Tip:*
  • Leftovers are perfect served cold, reheated, or in any recipe that calls for the addition of cooked chicken. Additionally, two chickens can easily be baked at the same time. The cooked meat will keep for about a week in the refrigerator and freezes well.   Lastly, a whole chicken makes a convenient and welcome meal when you wish to prepare dinner for a friend.

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