I love the smell wafting through the house as a chicken is slow roasting to perfection in the oven. The leisurely pace at which dinner is put together, the fresh produce from the farmers market, a lazy afternoon, coming up with new recipes.. yes, I love Sunday’s like this. And a roast chicken dinner is true comfort food to me.
I’ve done a fair share of chickens in the slow cooker, and while they always turn out delicious, they’re never quite the same as when you roast them in the oven. You can never get a nice crispy skin in a slow cooker (which, let’s be honest, is one of the best things about roast chicken).
When you’re cooking chickens that have been raised on pasture they are typically bigger, more muscular birds and take longer to cook than factory farmed chickens. These types of chickens lend themselves perfectly to long slow roasting because they don’t dry out as easily. In fact, the meat from pastured chickens, when they are cooked low and slow, is always juicy and falls right off the bones.
The trick is to keep the temperature low, and don’t go crazy with seasonings or flavours. Naturally raised chickens have such amazing flavour that they really don’t need much else!
This recipe was shared on Motivation Monday, Real Food Wednesday, Allergy Free Wednesday, Wonderful Wednesday, Pennywise Platter, Full Plate Thursday, Fabulously Frugal Thursday, Unprocessed Fridays, Friday Foodie, Fight Back Friday and Five Friday Finds
- 1 pastured roasting chicken
- 2-3 tbsp melted butter (organic and unsalted)
- 1/4 tsp each of: garlic powder, cumin, curry powder, garam masala and sea salt
- 1/2 tsp dried onion powder
- 1/2 cup homemade chicken or turkey stock
- Turn your oven on to 300 degrees.
- Mix the spices and salt together in a small dish.
- Rinse and dry off your chicken and place on a rack in a large roasting pan.
- Brush the melted butter all over the chicken, and then sprinkle on the seasoning.
- Pour the chicken or turkey stock in the bottom of the roasting pan.
- Place the chicken breast side down, cover with a lid, and put it in the oven.
- Cook for 2 and a half hours, covered, at 300.
- Remove the lid after the 2 and a half hours, and turn the oven up to 375.
- Continue to cook with the lid off, for about half an hour - until the skin has turned golden brown.
- Remove the bird from the oven, cover it, and let it sit for about 15 minutes.
- Carve and enjoy!
- Take the chicken out of the fridge about half an hour before you are going to put it in the oven to let it warm up slightly.