Step 1 of 13
Slow Roasted Chicken
Preheat the oven to 300°F.
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Step 2 of 13
Slow Roasted Chicken
Line a baking sheet with aluminum foil, and position a wire rack in the pan.
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Step 3 of 13
Slow Roasted Chicken
Remove and discard the giblets from the cavity of the chicken.
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Step 4 of 13
Slow Roasted Chicken
Crush the garlic cloves with the side of a knife and discard the papery skins.
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Step 5 of 13
Slow Roasted Chicken
Take one garlic clove and rub it firmly over the entire surface of the chicken. Place all the crushed garlic cloves in the cavity of the chicken.
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Step 6 of 13
Slow Roasted Chicken
Liberally season the chicken inside and out with the salt and black pepper.
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Step 7 of 13
Slow Roasted Chicken
Stir the softened butter and olive oil together in a small bowl until mostly combined. With clean hands, rub the butter and olive oil all over the surface of the chicken and under the breast skin.
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Step 8 of 13
Slow Roasted Chicken
Sprinkle the paprika and garlic powder over the chicken, then place the chicken on the wire rack breast side up.
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Step 9 of 13
Slow Roasted Chicken
Tie the legs together with kitchen twine, and tuck the wing tips beneath the body of the chicken.
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Step 10 of 13
Slow Roasted Chicken
Separate the onion into two parts and place into the cavity of the chicken, along with the parsley, thyme and lemon half.
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Step 11 of 13
Slow Roasted Chicken
Roast the chicken on middle rack of oven until the thickest part of the breast reaches an internal temperature of 160°F, 2 3/4-3 hours.
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Step 12 of 13
Slow Roasted Chicken
Check to see that chicken is done. Remove from oven or add time as needed.
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Step 13 of 13
Slow Roasted Chicken
Allow chicken to rest for 10 minutes before serving. Leftovers may be refrigerated for 3-4 days or frozen for up to 2 months.