Easy, healthy and juicy, this is the best roasted chicken you’ll ever have.
See my post about low temperature cooking to learn more. If the Chefs in Michelin restaurants use it…. there’s a reason 🙂
This recipe is just a life saver.
It’s 5′ hands on to start it, then it doesn’t need any attention during the next 3h30. Make two chickens at a time, and as they’ll be perfectly cooked and still moist and juicy, you’ll have leftovers to use for delicious recipes throughout the week : chicken chowder, chicken salad, chicken thaï soup….(recipes to be posted soon).
If you’re having guests, it can wait in the oven until you are ready to eat. No need to watch the clock anxiously, it won’t dry out. Enjoy your time with friends and family 🙂
It’s a melt-in-your-mouth roasted chicken, that will go well with any kind of vegetables (green beans with/without fried onions, or green peas are our favorites).
All you need is a good cast-iron pot, thyme (fresh or dried), and olive oil.
Add the chicken in the pot, breasts at the bottom. Open the wings and legs if they’re attached, as they’ll cook faster and more evenly – on the picture, I didn’t see the legs were attached – it took 20′ longer to cook evenly 🙁
Drizzle a tablespoon of olive oil on top of the chicken (optional, but helps to get a crispy skin).
Sprinkle thyme on top ( 2-3 large sprigs, or about 1 tsp of dried thyme).
That’s it. Nothing else needed. Best dishes are the simplest, yet the most difficult to make 🙂
Do NOT add salt (as already mentioned multiples times, salt draws out the moisture, etc……see my post about how to elevate your dishes).
Cook in cold oven (no need to preheat) at 260°F for 3h30. No need to watch it, move it, turn it or whatever. Just let it cook quietly.
As the oven is on low temperature, please note that if you open the door on a regular basis, you’ll be losing heat, and it will require more time to cook.
I put all the pieces on the board for the picture, but actually, it’s better to do differently : while cutting it, put the pieces back into the hot pot to keep them warm. They’ll also soak up the delicious juice at the bottom :-). See picture below.
If you’d like it more golden, you may cook it for 30 more minutes.
You may also use the broiler during 1 or 2’….but it does dry out a bit the meat, so be very careful and very, very quick.
Chicken with simple last minute sauteed vegetables (frozen package), fresh tomato and bell pepper.
Enjoy 🙂
Low temperature roasted chicken – hassle free, easy and juicy
Ingredients
- 1 whole chicken
- 2-3 sprigs thyme (or 1 tsp dried thyme)
- 1 tbsp olive oil (optional)
Instructions
- Add the chicken in a cast-iron pot, breasts at the bottom. Open the wings and legs if they’re attached, as they’ll cook faster and more evenly – on the picture, I didn’t see the legs were attached – it took 20′ longer to cook evenly 🙁
- Drizzle a tablespoon of olive oil on top of the chicken (optional, but helps to get a crispy skin).
- Sprinkle thyme on top ( 2-3 large sprigs, or about 1 tsp of dried thyme).
- That's it. Nothing else needed. Best dishes are the simplest, yet the most difficult to make 🙂
- Do NOT add salt (as already mentioned multiples times, salt draws out the moisture, etc……see my post about how to elevate your dishes).
- Cook in cold oven (no need to preheat) at 260°F for 3h30. No need to watch it, move it, turn it or whatever. Just let it cook quietly.As the oven is on low temperature, please note that if you open the door on a rgular basis, you'll be losing heat and it will require more time to cook.
- If you'd like it more golden, you may cook it for 30 more minutes.You may also use the broiler during 1 or 2'….BUT it does dry out a bit the meat, so be very careful and very, very quick.
Notes
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