Slow-Roasted Chicken
By America's Test KitchenPublished on September 14, 2011
Time
2¼ hours, plus 20 minutes cooling
Yield
Serves 4
Ingredients
Before You Begin
Larger chickens will obviously require longer roasting time. I suggest adding five minutes of cooking time at 375 degrees for every additional quarter pound of weight over three and one-half pounds (a four-pound bird, for example, would roast for a total of forty minutes at 375 degrees). If the bird is still not cooked after fifteen minutes at 400 degrees, keep the bird in the oven until the thigh meat comes up to temperature. Do not stuff or truss a slow-roasted chicken.
Instructions
- Heat oven to 375 degrees. Brush chicken with butter and sprinkle liberally with salt and pepper.
- Place chicken, breast side up, on oiled V-rack set in shallow roasting pan. Roast 30 minutes, then reduce oven temperature to 200 degrees. Roast 1 hour. Increase temperature to 400 degrees and roast until instant-read thermometer inserted in thigh registers 170 to 175 degrees, about 15 minutes longer. Transfer chicken to cutting board; let rest 20 minutes. Carve and serve.
Time
2¼ hours, plus 20 minutes coolingYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We wanted a slow-roasted chicken recipe that would give us juicy and tender white meat and dark meat fully cooked, all the way to the bone. Continuous basting and trussing both proved unnecessary for this ideal chicken recipe. We found that roasting the bird for 30 minutes in a 375-degree oven, followed by an hour at 200 degrees and finally 15 minutes at 400 degrees, yielded perfectly cooked white and dark meat as well as golden, crunchy skin.
Before You Begin
Larger chickens will obviously require longer roasting time. I suggest adding five minutes of cooking time at 375 degrees for every additional quarter pound of weight over three and one-half pounds (a four-pound bird, for example, would roast for a total of forty minutes at 375 degrees). If the bird is still not cooked after fifteen minutes at 400 degrees, keep the bird in the oven until the thigh meat comes up to temperature. Do not stuff or truss a slow-roasted chicken.
Instructions
- Heat oven to 375 degrees. Brush chicken with butter and sprinkle liberally with salt and pepper.
- Place chicken, breast side up, on oiled V-rack set in shallow roasting pan. Roast 30 minutes, then reduce oven temperature to 200 degrees. Roast 1 hour. Increase temperature to 400 degrees and roast until instant-read thermometer inserted in thigh registers 170 to 175 degrees, about 15 minutes longer. Transfer chicken to cutting board; let rest 20 minutes. Carve and serve.
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