Slow Roasted Whole Chicken Recipes

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MOIST ROASTED WHOLE CHICKEN



Moist Roasted Whole Chicken image

I found a version of this recipe online somewhere and used it to take a roasted chicken to church for a special sampling of foods you can get from ordering foods from Angel Food Ministries. (http://www.angelfoodministries.com/) Everyone raved about it and since I am going to roast one for home today I decided to add the recipe here too. This is a well seasoned bird which is cooked with high heat for the first 20 minutes then cooked the remaining 40-50 minutes at a lower temperature. This makes the chicken nice and moist and very flavorful. It's easy and quick to prepare as well.

Provided by CarrolJ

Categories     Chicken

Time 1h15m

Yield 1 whole chicken, 4-6 serving(s)

Number Of Ingredients 7

1 -3 lb roasting chicken
1 1/2 tablespoons olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon paprika

Steps:

  • Preheat your oven to 450 degrees before starting to prepare the chicken.
  • Place the whole chicken into a medium sized baking pan.
  • Rub the entire bird with the olive oil.
  • In a small bowl combine the salt, pepper, oregano, basil, and paprika, then sprinkle evenly over chicken.
  • In the preheated oven bake the chicken for 20 minutes.
  • Lower the oven to 400 degrees.
  • Continue baking for 40-50 minutes, or until golden brown and juices run clear.
  • If your chicken looks like it is browning too quickly, Lay a sheet of tin foil over the top loosely and it will slow down the browning for you.
  • Let the chicken rest in it's juices for at least 10 minutes before carving and serving. (This let's the bird reabsorb some of the juices and helps to make it even more moist.).

Nutrition Facts : Calories 206.8, Fat 16.8, SaturatedFat 4, Cholesterol 53.5, Sodium 632, Carbohydrate 0.8, Fiber 0.5, Sugar 0.1, Protein 12.8

SLOW ROASTED WHOLE CHICKEN



Slow Roasted Whole Chicken image

Overnight marinading and slow-roasting is the secret to this flavorful tender chicken! Plan ahead the chicken needs to marinade a minimum of 8 hours or 24 hours. If you are not a garlic-lover then omit the fresh garlic in the cavity of the chicken. This recipe can also be done using a larger roasting chicken although cooking time will need to be increased, or make a couple of chickens, you will have two make two separate spice mixtures in two small bowls for two chickens.

Provided by Kittencalrecipezazz

Categories     Whole Chicken

Time P1DT4h

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 teaspoon salt
1 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon dried thyme (rubbed between fingers)
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (or to taste)
1 tablespoon fresh minced garlic (can use less)
1 (3 1/2-4 lb) whole chickens
2 -3 tablespoons oil
1 large onion, quartered

Steps:

  • In a small bowl mix together salt, paprika, onion powder, thyme, black pepper and garlic powder.
  • Rinse the chicken and inside cavity under cold water, then pat dry using paper towel.
  • Rub the chicken all over with oil.
  • Rub the inside cavity with minced garlic, then season with white salt (or you may use the spice mixture for the cavity).
  • Rub the outside of the chicken all over with the spice mixture.
  • Place in a glass dish cover with plastic wrap then refrigerate for up to 8-24 hours.
  • Set oven to 275°F.
  • Place the chicken in a greased roasting pan, then place the onion quarters inside the cavity.
  • Bake uncovered for about 4-1/2 hours or until very tender.
  • Tent the cooked chicken with foil and let rest 15 minutes before carving.

Nutrition Facts : Calories 636.9, Fat 47.6, SaturatedFat 12.5, Cholesterol 187.2, Sodium 467.8, Carbohydrate 5.3, Fiber 1.1, Sugar 1.7, Protein 44.7

SLOW-COOKER ROAST CHICKEN



Slow-Cooker Roast Chicken image

It's easy to make a whole chicken in a slow cooker. We save the shredded chicken to use during busy weeks. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 6 servings.

Number Of Ingredients 11

2 medium carrots, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
2 garlic cloves, minced
2 teaspoons olive oil
1 teaspoon dried parsley flakes
1 teaspoon pepper
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon rubbed sage
1/2 teaspoon chili powder
1 broiler/fryer chicken (4 to 5 lbs.)

Steps:

  • Place carrots and onion in a 6-qt. slow cooker. In a small bowl, mix garlic and oil. In another bowl, mix dry seasonings., Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub garlic mixture under the skin. Secure skin to underside of breast with toothpicks. , Place chicken in slow cooker over carrots and onions, breast side up; sprinkle with seasoning mixture. Cook, covered, on low 4-5 hours or until a thermometer inserted in thigh reads at least 170°., Remove chicken from slow cooker; tent with foil. Discard vegetables. Let chicken stand 15 minutes before carving., Freeze option: Cool chicken pieces and any juices. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 408 calories, Fat 24g fat (6g saturated fat), Cholesterol 139mg cholesterol, Sodium 422mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 44g protein.

FOOLPROOF SLOW ROAST CHICKEN



Foolproof slow roast chicken image

Slow-roasting is a great way to keep chicken nice and moist. Adding the potatoes to the roasting tin infuses them with plenty of flavour, too

Provided by Good Food team

Categories     Dinner, Main course

Time 2h35m

Number Of Ingredients 9

butter, for greasing
1.6kg chicken
1kg roasting potatoes, halved or quartered if large
2 whole garlic heads, halved through the middle
100ml white wine
100ml chicken stock
2 stems rosemary, broken into sprigs
6 bay leaves
1 lemon, cut into wedges

Steps:

  • Heat oven to 160C/fan 140C/gas 3. Brush a large roasting tin all over with butter and smear some over the skin of the chicken.
  • Place the chicken in the tin and arrange the potatoes around it. Put the halved garlic heads in the tin, pour over the white wine and stock, then cover with foil and place in the oven. Cook for 1 hr then remove the foil and give the potatoes a shake. Add the herbs and lemon wedges, then cook uncovered for 50 mins.
  • Turn the heat up to 220C/fan 200C/gas 7. Cook for 30 mins more, then remove the chicken and potatoes from the pan. Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving. Keep the potatoes warm. Serve with any pan juices.

Nutrition Facts : Calories 634 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 44 grams protein, Sodium 1.76 milligram of sodium

SIMPLE SLOW ROAST CHICKEN



Simple Slow Roast Chicken image

Celery, onion and a splash of red wine add subtle flavor to herb rubbed chicken. It's juicy and moist; simple goodness.

Provided by FrackFamily5 CA->CT

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 4h20m

Yield 4

Number Of Ingredients 9

1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon garlic salt
1 teaspoon dried parsley
1 teaspoon dried marjoram
1 cup red wine
4 stalks celery, cut in half
1 onion, quartered
1 (4 pound) whole chicken

Steps:

  • Preheat an oven to 250 degrees F (120 degrees C). Combine the paprika, black pepper, garlic salt, parsley, and marjoram in a small bowl. Pour the red wine into a roasting pan with lid; set aside.
  • Place the celery and quartered onions into the cavity of the chicken. Rub the chicken with the reserved spice mixture, and set into the roasting pan.
  • Cover, and bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pan, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before serving.

Nutrition Facts : Calories 652.4 calories, Carbohydrate 9 g, Cholesterol 194 mg, Fat 34.4 g, Fiber 2 g, Protein 62.3 g, SaturatedFat 9.6 g, Sodium 677 mg, Sugar 3.5 g

SLOW-COOKER ROAST CHICKEN



Slow-cooker roast chicken image

Cooking a chicken in a slow cooker makes it very succulent and packed full of flavour. This simple, freezable recipe is perfect for feeding a family

Provided by Lulu Grimes

Categories     Dinner, Main course, Supper

Time 5h45m

Number Of Ingredients 5

1 large onion, peeled and cut into thick slices
2 carrots, halved lengthways and chopped
1 small or medium chicken
2 tbsp butter, softened
1 bay leaf

Steps:

  • Preheat the slow cooker if necessary. Put the onion and carrot in the base of the stock pot to form a protective layer to sit the chicken on, and add 100ml boiling water. Gently ease the chicken skin away from the breast. Stir some salt and pepper into the butter and push the butter under the skin. Put the bay leaf in the cavity of the chicken and sit on top of the onion and carrot.
  • Cook on low for 5 hrs, then check that the chicken is cooked by wiggling the wing - it should feel very loose. Tip the chicken up so any liquid inside flows out, then cook on high for 30 mins. If the chicken isn't cooked through after the initial time, cook for another hour, then turn the heat up. If you want the skin to be browned, grill it for a couple of minutes (make sure your slow cooker insert is flameproof if you keep it in the pot, or transfer it to a roasting tin).
  • There will be some gravy in the base of the dish with the veg, tip everything through a sieve and press the veg gently to make sure you get every last drop. Serve the veg on the side, if you like.

Nutrition Facts : Calories 497 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 49 grams protein, Sodium 0.5 milligram of sodium

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