Slow Roasted Garlic Chicken

My daughter came home from school not feeling well today so it was a good thing I was roasting a chicken for dinner – the ultimate comfort food. I slow roasted this whole chicken with lots of garlic, onion, and lemon and basted the bird a few times while it slow-roasted in the oven for a few hours. The house smelled incredible and the chicken turned out delicious. This slow-roasted garlic chicken was tender, juicy, and so flavorful and it paired nicely with the house salad and cheesy potatoes I served it with. Thankfully, my daughter liked the meal and so did the rest of us.

How to Make a Slow Roasted Garlic Chicken

Preheat the oven to 300 degrees.

Rinse the chicken and pat it dry with paper towels. Rub the skin of the chicken all over with one of the garlic heads. Season the cavity with sea salt and freshly cracked pepper, to taste.

Place the garlic head in the cavity (that you just rubbed over the chicken). Place half a lemon and an onion wedge in the cavity. Drizzle some olive oil over the chicken and rub it evenly over the entire bird. Season the whole bird with sea salt and freshly cracked pepper, to taste.

Place the remaining garlic heads in a large Dutch oven along with the remaining onion wedges and the other lemon half cut into wedges. Place the chicken on top of the veggies in the Dutch oven. Pour one cup of chicken broth into the bottom of the Dutch oven.

Place into the oven and roast, basting every 30 minutes, for the first 2 hours. Stop basting and continue roasting for another 30-60 minutes, or until the chicken is cooked through and the juices run clear. The inner thigh temperature should be 165-170 degrees. Remove from the oven and allow to rest for 15 minutes.

While the chicken is resting, pour the pan juices into a small saucepan over medium heat. Simmer for 7-10 minutes or until it thickens. Taste and season with sea salt and freshly cracked pepper, to taste. Serve the chicken with the roasted garlic bulbs and the pan sauce. Enjoy.

Slow Roasted Garlic Chicken

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Prep Time: 10 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 10 minutes minutes

Course: Main

Author: Pam - For the Love of Cooking / Adapted from Food Network

Ingredients

• 1 5 lb whole chicken
• 5 heads of garlic top 1/2 inch sliced off
• Sea salt and freshly cracked pepper to taste
• 1 lemon halved
• 1 onion cut into wedges
• Olive oil to taste

Instructions

• Preheat the oven to 300 degrees.
• Rinse the chicken and pat it dry with paper towels.
• Rub the skin of the chicken all over with one of the garlic heads.
• Season the cavity with sea salt and freshly cracked pepper, to taste.
• Place the garlic head in the cavity (that you just rubbed over the chicken).
• Place half a lemon and an onion wedge in the cavity.
• Drizzle some olive oil over the chicken and rub it evenly over the entire bird.
• Season the whole bird with sea salt and freshly cracked pepper, to taste.
• Place the remaining garlic heads in a large Dutch oven along with the remaining onion wedges and the other lemon half cut into wedges.
• Place the chicken on top of the veggies in the Dutch oven.
• Pour one cup of chicken broth into the bottom of the Dutch oven.
• Place into the oven and roast, basting every 30 minutes, for the first 2 hours.
• Stop basting and continue roasting for another 30-60 minutes, or until the chicken is cooked through and the juices run clear. The inner thigh temperature should be 165-170 degrees.
• Remove from the oven and allow to rest for 15 minutes.
• While the chicken is resting, pour the pan juices into a small saucepan over medium heat. Simmer for 7-10 minutes or until it thickens.
• Taste and season with sea salt and freshly cracked pepper, to taste.
• Serve the chicken with the roasted garlic bulbs and the pan sauce. Enjoy.

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