Comments on: Slow-Roasted Chicken

By: Jenn

Jenn — Thu, 19 Mar 2026 20:23:18 +0000

This was perfect. The fennel seed was a nice touch.

By: Brushjl

Brushjl — Thu, 28 Nov 2024 17:43:52 +0000

Fabulous chicken, slow cooking is the only way to go IMHO. The skin was a beautiful chestnut brown color and crispy! Meat tender and flavorful. Perfect

By: Jenny McGruther

Jenny McGruther — Tue, 24 Sep 2024 00:15:04 +0000

In reply to Kate. I typically add the veggies at the same time as the chicken. Keep it easy, you know!

By: Laura

Laura — Sun, 26 Aug 2018 21:20:50 +0000

Hello! I have so appreciated the recipes and insight you share through your cookbook and website. This is a wonderful roast chicken. Loved the herbs tucked under the skin as well as butter and garlic. It's one of my favorites. Thank you!

By: Kate

Kate — Wed, 20 May 2015 00:04:15 +0000

Hi, if adding vegetables to roasting pan, when during the cooking time would that be done. I tried the recipe without veggies the other day and it turned out great.

By: Sonii

Sonii — Wed, 23 Jul 2014 12:44:02 +0000

Read this last night and had to go pull one of our birds out of the freezer to roast this morning. I will do it exactly but add a clove of heirloom garlic and a stem of rosemary to the cavity. Today I pick up some Bres de Poule chicks, that are suppose to be the most delicious meat chicken available in France. So excited to get started with this breed and see how it does in Texas ! Thanks for the inspiration and love your cookbook.

By: Kelsey

Kelsey — Wed, 24 Jul 2013 20:06:52 +0000

I'm excited to have stumbled upon this, because I just put my name on the list at a farm for a pastured broiler. This is good info and as someone else commented, I have a Le Creuset so I will be watching it very carefully for the correct temp! Thank you for the information!!!

By: Sarah Dickinson

Sarah Dickinson — Sat, 08 Sep 2012 00:59:11 +0000

This was A MA ZING. Thank you Jenny!

By: Jessica@SimpleMeaning

Jessica@SimpleMeaning — Mon, 10 Oct 2011 20:27:42 +0000

I use this recipe so often that I just wanted to say, thank you!! There is something so wonderful about the simplicity and deliciousness of a roasted chicken. No fancy herbs, no truffles, nothing hard or hard-to-find. Yet such a warm, nourishing meal. And the smell of the roasting bird is amazing on a rainy, gray day!

By: Amanda

Amanda — Tue, 14 Jun 2011 22:08:31 +0000

I've made this twice now and both times are SO good. Today I brined my chicken for about 4 hours before roasting it and it is so moist! I flavored it with lemon zest, celery seed, garlic and plenty of sea salt and pepper. The house is smelling SO good. I just took it out of the oven and it is resting, but I had to take a teeny tiny bite. The bummer thing is I made this for the family but I'm headed out for a meeting and won't be eating dinner, hopefully they leave me leftovers! Thanks for posting this method because I'd never have thought to cook it so low and slow!