8 hours in your oven on low heat sees a few simple ingredients turn into this aromatic and moist roast chicken.
Bring on Sunday. 🙂
As a bonus, you even get a tasty broth that you can turn into gravy or make a soup with the next day.
- 1 whole chicken
- 1 lemon
- 2 brown onions
- Small potatoes, as many as you want
- Steamed vegetables (I used carrot and broccoli)
- 8 garlic cloves (mine are from local producer Markali Estate in Jurien, WA)
- Dried herbs and spices (I used tarragon, black pepper and salt)
Start by juicing the lemon and disposing the seeds. Put the juice in a casserole dish and the rest of the lemon inside the chicken cavity along with 2 garlic cloves. I use a bamboo skewer to keep the cavity closed.
Preheat your fan-forced oven to 110C.
Place the chicken (breast up) in the casserole dish along with the onions, potatoes and 6 garlic cloves. Add water until it is about halfway up the chicken and sprinkle everything with herbs and spices.
Note: I add steamed vegetables at the end because I don’t want them to be overly soft and mushy. Place them around the chicken now if you want though.
Cover the casserole dish with the lid or aluminium foil so the chicken doesn’t dry out.
Cook for about 8 hours or so and use a meat thermometer to confirm the meat is at least 83C. You can pop the casserole dish under the grill for a few minutes to brown the top.
Mix a teaspoon or two of cornflour to some of the broth if you want to make a gravy. Gently boil the gravy for a few minutes to thicken it to your desired consistency.
By now the tender meat is falling off the bone so I simply put the dish in the middle of the table and let people serve themselves.
If you are lucky enough to have leftovers you can make a great soup by mixing them with the broth,
P.S. I have a slow cooker variant of this recipe here.
And here are some more chicken dishes and more easy to make meals: