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!
Okay. Thank you.
Could I slow roast a ca 15 lb turkey this way too?
Hi Ashley, I haven’t done it, but I think it would work well. You’d just have to keep as eye on the temperature, as I’m not sure how long it would take.
I just did a four-pound bird at 250º and it took just about five hours. I brined it overnight in a heavily salted vegetable broth. I stuffed with lemon, onion, a half stick of butter, and a rosemary branch. It was perfection and I got lovely drippings for a pan sauce. Keep it simple. Lovely.
Sounds delicious, Jamie, and I bet your kitchen smelled amazing. So happy you enjoyed the recipe!
These chicken wings look fingerleckin good.
Thank you, Mary!
I have to admit that I was skeptical at first that this chicken would not be dry, but after reading many positive comments, I gave it a try! My chicken was slightly over 4 pounds and I roasted it for 3 hours. Turned out beautifully and perfectly tender! Next time I will add some garlic cloves to the lemon and onion mix inside the chicken for additional flavor and will probably cook two chickens at once to take full advantage of my oven being on for 3 hours. Before serving, I squeezed the soft juicy lemon from inside the chicken over the platter of chicken to add a nice finishing touch of flavor. Do you save your pan juices? The next day I used the congealed juices, minus any fat, over some mashed potatoes.
Thank you for your terrific feedback, Laura. I’m delighted you were happy with the results. I’m also a fan of roasting two chickens at once – perfect when needing a meal to take to a friend too – and I do love the pan juices!
Is temperature fan forced or not.
I don’t use a forced fan (convection) for this recipe. You certainly could but would need to check the internal temperature sooner, as this would speed up the cooking process.
My oven’s a bit wonky, so we have to use convection for everything. I just lower the temp slightly (to 260 degrees) and cook it for the recommended amount of time. This chicken recipe is FABULOUS.
Thanks for your feedback, Christina, and so happy you’re a fan of the recipe!
My mom taught me long ago that slow & low is the very best method to cooking chicken perfectly! Put it in & leave it alone until it’s time to take it out!
Moms always know best, right? This chicken is never dry!
My mom taught me long ago that slow & low is the very best method to cooking chicken perfectly! Put it in & leave it alone until it’s ti
E to take it out!
Moms always know best, right? This chicken is never dry!
You don’t add any water or liquids?
No need, Sherri. Natural juices will cook out of the chicken as it slow roasts and they’ll have lots of flavor.
Just came across your slow roasted whole chicken recipe and would like to try it! Should I baste the chicken while it is cooking or is that not necessary? I usually roast a 4–5 pound chicken and would love to have it become super tender as you described.
I never baste, Laura, and the chicken turns out perfectly tender!
I learned to roast chicken this way (from Ann and this site) a little over a year ago. This was after trying other methods found on the interweb and not liking the results.
Any way, I made this for the fourth time yesterday following Ann’s recipe. Every time is delicious. The meat is juicy and the bird is easy to carve. I add some rosemary, in addition to the thyme and put two small cloves of garlic under the skin. This page is a hidden gem and if only more people knew. Thank you Ann for sharing. I’m so grateful.
Thank you for your most thoughtful comment, Brian. I am delighted your search for the perfect roasted chicken led you here and that this recipe has served you well.
Oh my.. this is the best chicken recipe ever!! I followed your recipe directions & the chicken was perfect! I roasted a 7lb chicken for 4 hours & even the skin was crispy. My go to recipe from now on. Thank you so much for sharing.
Hi Nanette, I’m thrilled the chicken was a hit! Thanks so much for your great feedback.
I’ve been doing this recipe for over a year now. Every time, I used a different spice or herb mix and I also vary whatever I put in the chicken’s cavity (lemon, garlic, onions, fresh herbs,… even a wild mushroom mix as stuffing). I sometimes toss some fingerling potatoes beneath the chicken, no need for oil or seasonings since they end up cooking in the chicken’s juices and soaking up the flavor. I also never pay much attention to the size of the chicken and I usually leave the chicken roasting in the oven for 4 hours. Every time, it comes out perfectly juicy and tender. Thanks for sharing this recipe, I no longer have to worry about dry or undercooked chicken!
I love your comment, Betty! Thank you for taking the time to comment and share the many ways you have enjoyed this recipe. I’m delighted it has served you well and appreciate the 5-star review!
Great flavor. I cooked in a cast iron skillet and everything was so easy.
So happy this was a success and appreciate your five star review!
I’m trying this but I want it to cook all day so I put my oven on 225 degrees and cooking it 5 hrs so I’m hoping it will come out real good
Hi Des, I mention in the writeup how the chicken turned out when I cooked it for 10 hours at 200 degrees. I think you will be fine, but feel free to report back!
Absolutely fantastic. I stuffed the cavity with half lemon, thyme, rosemary, and garlic. I also added these ingredients around the bird along with some small whole peppers(red, yellow and jalapeños)…
Fabulous, Edward! Love your addition of peppers and so appreciate the feedback.
I just made this for a group of 9 so I doubled the recipe and wow it was delicious! I’ve never received so many compliments!
I often double this recipe when I want to take a meal to a friend – so easy to make one to give and one to keep! I’m delighted the chicken was a hit with your group. Thank you for your comment!
Should this be covered at any point or uncovered the entire time?
Uncovered the whole time!
I found this recipe in October, 1920 when you posted on your page. Oh! Wow! I can truthfully said, I have never bought another Roasted Chicken from Costco after tasting this one. It is so incredibly easy. I love making it. I have cooked and shared this recipe far and wide because everyone who eats it wants the recipe.
Ginger, I’m delighted the chicken has become a welcome staple in your house and that you’ve shared the recipe far and wide. Thank you very much for taking a moment to let me know! ❤️
check out Line 5 on intrduction page …
Slow Roasted Whole Chicken -The
Fountain Avenue Chicken
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-Brine the children overnight in
kosher salt, water, Brown sugar
Hi Jane, Did you see that on Pinterest by chance? I’m not seeing it from my end (although definitely not the right word!), and this recipe doesn’t call for brining. I’m wondering if someone else may have added that to the recipe when Pinned. I do appreciate being made aware and welcome additional details if you can provide.