This longtime reader and family favorite effortlessly produces tender, juicy chicken every single time. It’s wholesome comfort food that never grows old!
Modern cuisine so often focuses on the latest trends and off-the-grid ingredients. New ideas keep things interesting, but in the process, it’s easy to overlook more unassuming fare.
A new year seemed like a very good time to dig out an old standby – a whole roasted chicken.
Basic as it seems, brief prep and an unconventional cooking technique is all that’s needed to skillfully deliver classic comfort food that’s elegant in its own right. And beyond the juicy, tender meat, you’ll be rewarded with mouthwatering aromas and endless leftover possibilities.
For years, I used high heat and relied on luck or a meat thermometer to prevent an overcooked chicken with dry meat. Eventually, our annual trip to the Greek Food Bazaar made me rethink this frequently used method of roasting a whole chicken.
There, we eat succulent chicken that is literally falling off the bone and utterly delicious. When I learned that the Bazaar method is low and slow, I started experimenting with various oven temperatures and times with the hopes of attaining similarly tender and juicy chicken.
After seeing the idea in a cookbook, I once tried cooking a chicken for 10 hours at 200℉. It tasted good and wasn’t dry, but the chicken was perhaps a little too tender if that’s possible. Even the bones were soft!
After much experimentation, my favorite time and temperature is 275℉ for three to four hours. I usually end up setting the oven timer for 3½ hours but, really, you can’t mess up this one.
As a bonus, you can make economical and extremely flavorful stock with the leftover chicken carcass. The bones – along with the pack of giblets that were removed from the chicken – can be refrigerated for several days and even frozen until you have time to make it.
As an extra tip, toss the trimmings from vegetables like carrots, celery, and onions into a zip-top bag and freeze them for later use in stock. Before they wilt in your crisper drawer, add some sprigs of fresh herbs like parsley and thyme to the bag too. As you accumulate more of these items, just add them to the freezer bag.
I’ve made some of the richest stock using odds and ends such as mushroom pieces, kale stems, and onion skins. (Yellow onion skins lend a lovely golden flavor to the stock.) Stock veggies get discarded anyway, so there’s wisdom in collecting the trimmings – why buy new if you don’t have to?
(For my easy stock method and helpful tips, click here.)
Should you truss a chicken?
The short answer is that, with this slow roasted method, trussing isn’t necessary, and I usually skip it. The low oven temperature sidesteps the potential pitfalls of not doing so.
Trussing is often done because, at higher heats, the wings and legs can burn more easily. Additionally, an open breast cavity will allow more hot air to circulate inside of it, potentially drying out the breast meat.
Trussing can also be done for visual appeal and is why I decided to truss the chicken pictured above. The wings and legs seemed especially sprawling…and I had five minutes to spare!
If you’d like to recreate the neat, tidy package pictured below, simply use the following steps as a guide.
How to truss a chicken:
- Before you start: Kitchen twine, which is simply plain, unbleached cotton string, which is available at most grocery stores, is recommended for trussing. If you don’t have any, you could use unflavored dental floss. A length of three feet will be plenty.
- Start by placing the twine under the chicken, about two inches up from the drumstick end, and pull up on each side.
- Cross the string over the top of the chicken legs and pull together to begin to close up the cavity and bring the two legs together. (See photo below for placement.)
- Cross the twine back under the legs and pull to bring them together – you’ll essentially make a figure eight.
- Bring the twine towards the front of the chicken (neck end), running it under the leg joints and along the bottom of the wings. You’re basically making a straight run along the bottom third of the chicken.
- Flip the chicken over, keeping the string taut, and pull it up past the neck bone. Tie a tight knot right above the neck bone. Trim off any excess twine.
- When the chicken is done roasting, cut the twine with a knife or scissors and remove it before carving and serving.
- Prep ahead: A chicken may be trussed a day or two before roasting. Helpful hint: Season and add the aromatics to the cavity before trussing, as it is difficult to do so afterwards.
Instructions for the optional trussing step are included above. This photo helps to illustrate the step of tying the drumsticks.
This photo shows the trussing string, after the drumsticks are tied and as it runs along the length of the body, under the leg joints and along the wings. Note that the slow roasting method does not require this step; it simply adds visual appeal for those who may appreciate that detail.
The slow roasted chicken is a versatile center point of any meal. It is shown here with Corn Spoon Bread, Harvest Brussels Sprouts, and Pumpkin Pie Cake. The lower temperature doesn’t create deeply golden skin, so if you’d like to achieve that, follow the quick broiling step at the end. The difference can be seen in the photos above and below.
A good salad, like this colorful Fall Slaw, will make a simple yet satisfying meal of the slow roasted chicken.
Tender, juicy chicken is easy to achieve every single time with the easy slow roasting method. If you’d like crispy skin and even juicier meat, follow the simple dry brine technique. There’s good science behind seasoning the chicken and refrigerating it, uncovered, overnight or for at least four hours. As an added bonus, the chicken is then ready to simply pop in the oven when ready to cook!
If you try this recipe, don’t forget to rate it and tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated.
- 1 whole chicken (about 5–7 pounds)*
- Half a lemon
- Half an onion
- Dried thyme
- Kosher salt and freshly ground pepper
- BEFORE YOU START: An optional step for crisper skin is to pat the chicken dry, sprinkle with the seasonings, as directed below, and then place the chicken on a baking rack that has been set over a baking dish or rimmed baking sheet. Then refrigerate, uncovered, for at least 4 hours or, ideally, overnight. This “dry brine” technique will give the seasoning time to permeate the chicken and help dry out the skin. Dry skin equals crispier skin, plus the process enables the chicken to retain more of its natural moisture when cooked.
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Prepare the chicken: Remove the pack of giblets from the chicken. Save for use in homemade stock, if desired. Pat the chicken dry, and place it in a roasting pan. (I often use a 9×13 Pyrex baking dish; you may set the chicken on a rack, but this is not mandatory. The increased airflow will create crisper skin on the bottom, especially if you followed the dry brine step above.) Place the onion and lemon halves in the cavity of the chicken and sprinkle salt, pepper, and thyme all over the inside and outside. (Helpful seasoning hint: I use ½ teaspoon salt, and about ¼ teaspoon each black pepper and dried thyme per pound of chicken. So for a 6-pound chicken, I use 1 tablespoon salt and 1½ teaspoons each pepper and thyme.)
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Preheat the oven to 275℉ and roast: Let the chicken sit at room temperature while the oven is preheating or for up to an hour before cooking. Roast, uncovered, for 3-4 hours. If the 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!
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Let the chicken rest for 10-15 minutes before carving.
*Larger or smaller chicken? I’ve cooked an 8-pound “oven stuffer roaster” and it was done within the stated timespan as well. A smaller chicken will likely 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 early, simply check with a meat thermometer. The thickest part of the thigh should read 180℉.
Optional extras: You may also add half a head of garlic and a few sprigs of fresh thyme to the chicken cavity prior to cooking. Feel free to mix up the herbs, as well, using dried Italian seasoning, dried or fresh rosemary, oregano, marjoram, chives, etc.
More on crispy skin: Without the optional dry brine step, slow roasting prioritizes tender, juicy meat over fully crisped skin. You can broil briefly at the end to add an extra hint of golden crispiness to the top, if desired. And read on…
Convection option: If your oven has a convection option, using it will cook the chicken about 25% faster and increase the overall crispness of the skin.
Meal prep and storage: 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 up to 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.
Take a quick glance at the comments below, and you’ll know why this fool-proof recipe is an enduring favorite!
Have you tried this method with a large turkey or would you have any recommendations for how to do it? I’ve been using your method with chicken for a couple years now and love it!
I have yet to try this recipe with a turkey, Julianna…I seem to always think chicken with this one! I really should though, as I think it would produce a wonderful result. I’m pretty confident you could tack on a fraction of the cooking time that’s commensurate with the increased weight of the bird. A quick-read thermometer would tell you for sure when the turkey is done. That said, this recipe is very forgiving of a little too much time in the oven, so if you didn’t take the temp and went a little over, you’d likely still be ok. I hope this helps! If you try, please report back.
6 lb roaster @ 300 degrees for
3-4 hours produces a moist, tender, delicious bird. Low + slow is the only way I even attempt.
Low and slow makes the meat so tender. Thanks for your comment, Laurel!
I’m no expert but I basted my bird every hour with the juices then removed any extra juice so the skin would crisp up. I’ve made it twice now and it gets better with every try. Thank you!
Sounds like you did something right, Miss Bee! I’m glad it’s a keeper and appreciate your comment!
Quick question, will the skin be crispy? If not, can I kick up the heat or broil for the last few minutes?
The skin is not especially crispy when slow roasted, Shell, so you can absolutely crisp it up with a quick broil at the end. I sometimes do that, too.
Perfect! Thanks! Making it tonight, looking forward to trying it!
I love your slow-roasted chicken recipe and make it about once per week. So nice that the low oven temp doesn’t add too much heat to the house in the summer months!
I’m thrilled this is a regular on the menu all year round, Kathy!
My chicken only weighs 1.6 kg. I wonder how long I should bake that.
Hi Mary, That’s about 3.5 pounds (for those who don’t use metric), so I’d estimate about 2 hours. It wouldn’t hurt to check the internal temperature to ensure doneness. Conversely, this method is very forgiving if you do go a little over. Hope that helps and that you enjoy this method!
Thank you for a great recipe. It really helped me a lot on my cooking. Thank again, cias louie
Wonderful! So glad to read your comment, Louie!
This is my favorite chicken recipe! Thank you, Ann!
Yo are most welcome, Cathy. I’m delighted it’s a keeper!
Great recipe. Cooked a 6.3lb chicken at 275 for four hours and it was perfect! Probably would marinade it next time…not sure what in but this is a family favorite! Thank you!
Such great news, Sabrina. I’m delighted it’s a new family favorite!
Hi Ann, I’m wondering if you ever tried this method using a small turkey in place of the chicken…..I’m making a chicken right now, and it’s smelling good in here!
I haven’t, Bertie, and I’m not sure why! I think it would work beautifully. Enjoy your dinner…I love that aroma!
I was going to make soup so I asked Whole Foods to skin my chicken. I decided I wanted to roast instead. Will this still work if chicken is skinless? It’s in the oven now!
The skin does hold in moisture, so I might slather the skin with olive oil or melted butter as an extra layer of protection. You could also seal the chicken in the baking dish with foil to help prevent moisture loss. That way, it should be tender and juicy for sure!
Is this 275 degrees F or C ?
It’s fahrenheit, Terry. There is an F in the instructions that likely blended right in.
Slow roasted a 5.6 lb. Chicken at 275 for a little over 3 hrs. My oven seems to need a little more time to cook. Turned out fabulous! Thank you.
Wonderful news, Marthanne. Thanks for taking the time to comment!
Great recipe. Very useful and saves time.
Thank you.
Nick
So glad you like!
Re: Slow Roasted Whole Chicken
You failed to mention if the chicken is skinless or not skinless.
Hi Esther, Whole chickens are typically sold with the skin on, and I cook this recipe with the skin on as it helps retain moisture and flavor.
Dear Ann. It is very common in our family (and in our country) go to each other house on Sunday and take lunch.
This weekend was our turn and someone said that he will never ever pay in a restaurant for a chicken. The others agree and added that this was even better (not only because it was for free).
I am a little compulsive when it is about to attend the family.
Your recipe works perfect. Period.
I made two birds. One with your recipe and in the other I added 2 cinnamon sticks (Ceylan cinnamon) and fresh thyme.
100% successful. Could make myself, very little to clean, no rush to have everything on time and hot, a lot of benefits, and, of corse, that great taste.
Thank you and the other comments because all of you helped me to have a very good lunch.
I am delighted that this was a success, Carlos, and truly appreciate your thoughtful feedback. I am now wondering what country you live in as I imagine you enjoying your delicious meal with your family! Thank you very much for taking the time to comment.
Hi Ann. Thanks for this recipie. I will try this one! I am actually preparing a roasted chicken at this very moment. I became curious as to how others are doing it, and to get new ideas. Honestly a whole Roasted Chicken is one of my favorite things to cook. Its BEAUTIFUL, and jazzes up any meal. It reminds me of that one gift on Christmas that is so pretty you almost do not want to unwrap it. My technique involves an oven at 350 deg. I bake the chicken for 2 to 2.5 hrs, covered. At this low heat, and covered… the chicken steams and cooks in its own fat at the same time. I uncover it at the end of this time, and bake for another hour. At this point a lot of the chicken fat has been into the bottom of the pan. I then use a spoon or small ladle to baste the chicken. I baste about every 15 or so minutes. This is to cause the malliard reaction that the covering will not cause. And the fats cause the skin to get a good crackle. At the end of this period the chicken is both fall-off-the-bone, and crackly/crispy. Im excited about your recipie. In fact next week Im going to bake another chicken per your method. I cant wait to update you! This is the one recipie that has truly excited me from all the others ive seen today. Everyone is doing higher heat than id like…and you are a woman after my own heart when it comes to the chicken! Methods like yours are best in my opinion!
Your comment made me very hungry, Michael! Perhaps you can use my method for the tender, juicy meat and add a little bit of your magic to get the skin just as you like it. Thanks so much for taking the time to comment, and I look forward to hearing how you make out!
Slow roasted whole chicken!!
My summer rule is Do Not turn on Oven! But I bought this 5-pound chicken. 275 degrees!
Your recipe opened my eyes to this perfect chicken. Oven temp did not heat up the kitchen at all. In exactly 3 hours, we ate the best chicken ever. Skin got crisp but didn’t stick to the pan. Meat was juicy and cooked to the bone, so perfect.
Thanks for this excellent recipe!!
I like your rule, Wilma, but I like your comment even better! I’m delighted this chicken was a hit and that the kitchen stayed cool!
Hi. Using your cooking method later today. However, my whole chicken will be marinated, but skinless. Do I need to cover with foil while baking at 275 degrees? I want to make sure it retains its juices. Thanks!
Hi Marie, The skin does seal in the moisture, so I would cover it. Feel free to let me know how the skinless, marinated version turns out…I bet your marinade will make it especially delicious!
For jucier white meat, I like to start with the bird breast side down and then rotate every 45 mins or so.
I’ve done that and it works! Thanks for mentioning, Justin.