Low temperature roasted chicken - hassle free, easy and juicy

Prep Time5

Cook Time3 30

Course: Main Course

Cuisine: French

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.