Tuesday, December 29, 2015

Best Slow-Roasted Chicken Ever!

This recipe takes a little bit of prep, but it's so worth it to have succulent, juicy roasted chicken, full of flavor with a nice crispy skin.  I slow-roast it in low heat for 3 hours and then turn it up at the end to crisp the skin so you want to start this early, but after about 15 minutes of prep, it's in the oven and the work is done!  You're free to make any side dishes that you like...I sauteed some spinach in butter for the last 15 minutes of cooking time and dinner was on the table!  You're going to want to use a meat injector for this, I got mine at CVS for $4.99...

3 - 4 Yukon Gold or Russet Potatoes
1 Whole Chicken
1 cube of Butter at room temperature
1 tsp Poultry Seasoning
1 can Chicken Broth
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Salt
1/4 tsp Pepper
Olive Oil for brushing on the outside of the chicken
Salt to sprinkle on top

Preheat the oven to 275 degrees.

Slice the potatoes lengthwise in 1/2 inch thick slices and lay in a large baking or lasagna dish.  Set the whole chicken on top, breast-side up. Loosen the skin of the chicken around the breasts and the legs.

Mash the butter with the Poultry Seasoning and spread it underneath the skin of the chicken as far as you can get it in.  Spread it all around the breasts and legs, then press down on the outside of the skin to mash the butter around.

Mix the Chicken Broth with the Garlic Powder, Onion Powder, Salt and Pepper, and  use the meat injector to inject the mixture into both breasts, the legs and the thighs.  Use a lot!  It makes it really juicy when it's done.

Brush the outside of the chicken with olive oil and sprinkle with salt.

Place the dish in the preheated oven and cook for 3 hours.  Turn the heat up to 425 degrees and cook another 1/2 hour to 45 minutes, or until the temp in the thickest part of the breast is 175 degrees and the skin is brown.  If it starts browning too much and the temp is not high enough, put some foil over the brownest areas of the chicken until you're done.

Serve the slices of potatoes with the chicken.  I added some fresh sauteed spinach and it was sublime!  Enjoy!

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