Slow Roasted Chicken Recipe with Winter Vegetables
Slow roasted chicken is easily the dish with the highest ease to impressiveness ratio, at least in my book. The work involved to create a succulent, perfectly-roasted chicken in almost nothing. And how do you get perfect skin? It's actually incredible easy with this recipe.
Prep Time 20minutes
Cook Time 2hours30minutes
Total Time 2hours50minutes
Author Stephanie Stiavetti
For the chicken
2mediumsweet onionsthickly sliced
4tablespoonsgarlic and herb butter(recipe below)
2wholecarrotspeeled and cut into 1/2″ rounds
1/2headof cauliflowercut into florets
1poundsmall yukon gold potatoeswith the skin on, cut in half
1cupof madeira wine(or a sweeter white if you don’t have medeira)
1teaspoonfreshly ground black pepper
4smallbay leaves(or 2 large)
1/2cupchopped fresh parsley
For the Garlic and Herb Butter
4tablespoonsunsalted butterat room temperature
2teaspoonschopped fresh parsley
Roast the chicken
Preheat oven to 250°F (121°C)
Clean, dry and truss chicken. Set aside at room temperature while you prepare the rest of the dish.
In a large Dutch oven, heat olive oil over medium heat. Add shallots and cook for 3 minutes, stirring constantly. Add garlic and stir for another minute, then add sliced onions and mix well. Let the whole thing cook for 2 minutes. Remove from heat.
Rub the chicken with garlic and herb butter, concentrating on the breast area. Make sure to get butter in all of the crevices between the joints.
Create a small bed in the onions for the chicken, and place it in the middle of the Dutch oven, breast up. Arrange carrots, cauliflower and potatoes around the chicken, and pour in wine and water. Sprinkle vegetables with salt, pepper, bay leaves, and chopped parsley.
Place uncovered Dutch oven into preheated oven and cook for about 2 hours and 30 minutes, or until a thermometer inserted in the breast reads 160°F (71°C). Flip the bird over and turn up heat to 450°F (232°C). Cook for another 20 minutes to crisp skin. Chicken is done cooking when the meat is at 180°F (82°C). Remember that the breast cooks faster than the thighs, so check doneness there too! When pierced in the thigh, the chicken’s juices run should clear.
Remove from oven and allow to sit about ten minutes. Do not cover with foil, or your chicken skin will get soggy.
Carve the bird and plate with roasted vegetables. Pour juices from the bottom of the roasting dish all over the plate, and serve with some sort of bread to sop up the delicious goodness that is butter and chicken fat.
Roast chicken recipe variation
When the bird it just about done, just as you crank the heat to 450°F (232°C), remove the Dutch oven from the oven and brush the surface of the chicken with a mixture of equal parts honey and soy sauce. Return chicken to 450°F (232°C) oven and cook for another ten minutes.
Make the Garlic and Herb Butter
In a small bowl, mix all ingredients. Let sit at room temperature for 15 minutes.
Reserve garlic and herb butter for roasting chickens, tossing with pasta, spreading onto sourdough toast, or whatever you happen to prefer. Remember: raw garlic makes it potent!