Roast Chicken

A simple recipe roadmap for a roast chicken.

low and slow roast chicken

My personal favorite way to cook chicken is a low and slow roast with butter. This is not so much a recipe but a “recipe roadmap”, meaning that it is incredibly adaptable to what you have on hand. This chicken was roasted at 325 degrees for about 2 ½ hours, when I took the internal temperature of the breast and it hit 165 degrees. It was also incredibly fragrant and the chicken skin was nice and browned.

The best thing about this type of roast chicken is you can throw whatever vegetables and herbs you have on hand underneath the bird to cook along with about 6 tablespoons of butter. Always remember to season your raw bird with lots of kosher salt and pepper. Onions, shallots, baby potatoes, kale and tomatoes are all a great vegetal addition to chicken. Sage, parsley, garlic, thyme and rosemary are always a great idea to put in the cavity of the bird with a halved lemon.

Cooking a chicken is not as hard as they want you to believe! Throw it all in a dutch oven and let it do its thing for a couple of hours then enjoy!