Ready for a simple recipe that can be used and enjoyed so many different ways? This Slow Roasted Whole Chicken is just what you need. Not only does it taste great on its own but you can then easily use the leftovers in so many other chicken dishes as well. This Slow Roasted Chicken recipe just might be your new favorite way to cook chicken!
If you’re a fan of simple chicken recipes, make certain to check out our Slow Cooker Crack Chicken and our Air Fryer Chicken Breasts. Both crazy easy and delicious, too!
I’m a big fan of being able to multi-task and meal prep. So much so that it’s not out of the ordinary to have a week’s worth of meals ready to go at any given time. So this is one of the main reasons that I really do love this simple Slow Roasted Whole Chicken recipe.
It’s not only a healthy dinner option but I can use the leftover chicken meat to turn it into about a zillion other recipes as well. And anytime that I can cook once and use it multiple times, I consider that a total cooking win.
ROASTED WHOLE CHICKEN
With less than 10 ingredients needed, the ease of this recipe is a positive for sure. And to think that you can literally just add the whole chicken to your oven after adding a few spices is totally a cooking dream come true.
Give it some time to bake up in the oven because I promise you, it’s worth the wait. Once that lemon butter flavor hits your tastebuds, you’re going to realize that a second helping is happening in the very near future.
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INGREDIENTS NEEDED
Just gather up the list of simple ingredients to get started.
- Whole chicken
- Lemon
- Onion
- Butter
- Olive oil
- Black pepper
- Lemon zest
- Garlic powder
- Minced garlic
STEP BY STEP PHOTOS
Even though this recipe is pretty straight forward, processed photos always help!
Slow Roasted Whole Chicken
Preheat the oven to 425 degrees Fahrenheit.
Use a grater with half of the lemon to create the fresh lemon zest until you have 1 tsp. Add the zest to a bowl.
Add the butter, olive oil, minced garlic, and garlic powder to the zest. Stir until combined.
Lift the skin of the chicken breast and place 2 tbsp of the garlic butter mixture on each side. Carefully massage the chicken breast to move the garlic butter mixture throughout the breast.
Add a tbsp of the garlic butter mixture to the outside of the chicken and rub it all over the skin of the chicken.
Slice the lemon and onion in half and stuff the inside cavity of the chicken with both the onion and the lemon.
Place the chicken into a dish or roasting pan or dish large enough for the chicken. Place the chicken into the oven and then turn the temperature down to 375 degrees Fahrenheit.
Roast the chicken in the oven for 1 hour and 10- 1 hour and 20 minutes. Use a thermometer to ensure the thickest part of the chicken breast is 165 degrees Fahrenheit before removing from the oven.
Remove the chicken from the oven and allow to cool for 5 minutes before cutting into servings.
For decoration, serve on a plate with lettuce leaves and slices of lemon.
Roasted Whole Chicken FAQS
How do you freeze leftover roasted chicken?
The easiest way to freeze your chicken is to remove it off the bone and place it in a freezer-safe bag. This way it’s ready to unthaw and heat up without any prep work at all.
At what internal temperature is chicken done and safe to eat?
To be considered cooked completely, use a meat thermometer, and make certain that the chicken is above 165 degrees in temperature. Make certain that you’re keeping the thermometer away from a bone when getting the heat as that can give it a false reading.
YOU MIGHT ALSO ENJOY:
If you love this easy chicken recipe as much as we do, you might also enjoy these other recipes, too!
- Instant Pot Crack Chicken Chili
- Instant Pot BBQ Chicken Thighs
- Air Fryer Honey Garlic Chicken Wings
- Crock Por Chicken Thighs
- Air Fryer Chicken Breast
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Slow Roasted Whole Chicken
Ingredients
- 1-3 lb whole chicken
- 1 large lemon
- 1 small onion
- 3 tbsp butter
- 4 tbsp olive oil
- 1 tsp black pepper
- 1 tsp lemon zest
- 1/2 tsp garlic powder
- 2 tbsp minced garlic
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Use a grater with half of the lemon to create the fresh lemon zest until you have 1 tsp. Add the zest to a bowl.
- Add the butter, olive oil, minced garlic, and garlic powder to the zest. Stir until combined. Lift the skin of the chicken breast and place 2 tbsp of the garlic butter mixture on each side. Carefully massage the chicken breast to move the garlic butter mixture throughout the breast.
- Add a tbsp of the garlic butter mixture to the outside of the chicken and rub it all over the skin of the chicken. Slice the lemon and onion in half and stuff the inside cavity of the chicken with both the onion and the lemon. Place the chicken into a dish or roasting pan or dish large enough for the chicken. Place the chicken into the oven and then turn the temperature down to 375 degrees Fahrenheit.
- Roast the chicken in the oven for 1 hour and 10- 1 hour and 20 minutes. Use a thermometer to ensure the thickest part of the chicken breast is 165 degrees Fahrenheit before removing from the oven. Remove the chicken from the oven and allow to cool for 5 minutes before cutting into servings. For decoration, serve on a plate with lettuce leaves and slices of lemon.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Shred and freeze leftovers for up to a month in an airtight container in the freezer.
- Serve with lettuce, noodles, rice, on sandwiches, and more.
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