Herb-Infused Slow-Baked Chicken
This delightful recipe for Herb-Infused Slow-Baked Chicken is a cherished family secret, handed down from my cousin-in-law Doreen. The chicken is enveloped in a medley of aromatic herbs and citrus, resulting in an incredibly moist and tender dish that literally falls off the bone. Cooking for 2 1/2 hours ensures that the flavors meld beautifully, while the juice from the chicken provides the perfect base for a rich, homemade gravy. Pair this succulent chicken with creamy mashed potatoes and your favorite seasonal vegetable for a heartwarming meal ideal for chilly evenings. Cooking time includes a 20-minute resting phase to allow the juices to redistribute, making this a straightforward yet impressive choice for your weekend gatherings.
4-6 servings
Servings
N/A
Calories
11
Ingredients
Ingredients
whole chicken
1 large (whole, cleaned and patted dry)
parsley
1-2 teaspoons (fresh, chopped)
thyme
1-2 teaspoons (fresh, chopped)
rosemary
1/2 teaspoon (dried, crushed)
lemon
1 (wedged)
salt
to taste (for seasoning)
pepper
to taste (for seasoning)
lemon
1 (sliced)
butter
2-3 tablespoons (softened)
onion
1 (sliced)
paprika
1-2 teaspoons (for seasoning)
Instructions
1
Preheat your oven to 180°C (350°F).
2
Prepare a 9" X 13" glass baking dish by lining it with a large piece of foil, large enough to completely wrap the chicken.
3
In a small bowl, combine parsley, thyme, and rosemary to create a fragrant herb mixture.
4
Carefully rinse the whole chicken under cold water and pat the outside dry using kitchen paper towels. Place the chicken, breast side up, in the foil-lined baking dish.
5
Squeeze the juice from the wedged lemon inside the chicken cavity, followed by placing the lemon wedges inside. Then, sprinkle the cavity with one-third of the prepared herbs, along with salt and pepper to taste.
6
Squeeze the juice from the lemon slices over the exterior of the chicken and lay the slices on top. Dot the surface of the chicken with butter.
7
Sprinkle the remaining herb mixture, paprika, salt, and pepper evenly over the chicken.
8
Arrange the sliced onions around the chicken to enhance the flavor and presentation.
9
Fold up the sides of the foil over the chicken, sealing it tightly to create a parcel.
10
Transfer the baking dish to the preheated oven and bake for 2 1/2 hours without opening the door.
11
Once the cooking time is complete, carefully remove the dish from the oven and allow it to rest for 15 to 20 minutes before unwrapping the foil to retain moisture.
12
Gently transfer the chicken to a cutting board, reserving the pan juices to create a delicious gravy.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Slow-Baked Chicken?
It is a tender, flavorful chicken dish seasoned with herbs and citrus, baked slowly in a foil parcel to ensure it falls off the bone.
Who is the original source of this recipe?
The recipe is a cherished family secret handed down from a cousin-in-law named Doreen.
How long does the chicken need to bake?
The chicken should be baked for 2 1/2 hours.
What temperature should the oven be set to?
Preheat the oven to 180°C or 350°F.
How many people does this recipe serve?
This recipe provides approximately 4 to 6 servings.
What is the secret to making the chicken moist?
Sealing the chicken tightly in a foil parcel and baking it slowly allows the juices to stay trapped, keeping the meat moist.
What size baking dish is recommended?
A 9x13 inch glass baking dish is recommended.
How do I prepare the baking dish?
Line the dish with a large piece of foil that is big enough to completely wrap and seal the chicken.
Should I wash the chicken before cooking?
The instructions suggest carefully rinsing the chicken under cold water and patting the outside dry with paper towels.
Which herbs are used in the herb mixture?
The mixture consists of parsley, thyme, and rosemary.
Is the rosemary fresh or dried?
The recipe calls for 1/2 teaspoon of dried, crushed rosemary.
How is the chicken cavity seasoned?
The cavity is seasoned with lemon juice, lemon wedges, one-third of the herb mixture, salt, and pepper.
What is placed inside the chicken?
The squeezed lemon wedges are placed inside the cavity.
How is the exterior of the chicken prepared?
It is drizzled with lemon juice, topped with lemon slices, dotted with butter, and sprinkled with herbs, paprika, salt, and pepper.
Why is butter used on the chicken?
Butter is dotted on the surface to add richness and help with the flavor profile during the slow bake.
What role does paprika play in this recipe?
Paprika is used as a seasoning to enhance the flavor and color of the chicken's exterior.
Where do the onions go?
Sliced onions are arranged around the chicken inside the foil parcel.
How should I seal the foil?
Fold the sides of the foil over the chicken and seal it tightly to create a closed parcel.
Can I open the oven door while the chicken is baking?
It is recommended to bake for the full 2 1/2 hours without opening the door.
Does the chicken need to rest after baking?
Yes, it should rest for 15 to 20 minutes before unwrapping the foil.
Why is the resting phase important?
Resting allows the juices to redistribute throughout the meat, ensuring it remains succulent.
What can I do with the pan juices?
The pan juices can be reserved and used to create a delicious, rich homemade gravy.
What are the best side dishes for this chicken?
Creamy mashed potatoes and seasonal vegetables are suggested pairings.
Is this recipe suitable for cold weather?
Yes, it is described as a heartwarming meal ideal for chilly evenings.
How many lemons are needed in total?
Two lemons are used: one wedged for the cavity and one sliced for the top.
How much butter is required?
2 to 3 tablespoons of softened butter are needed.
What is the texture of the finished chicken?
The chicken is incredibly moist, tender, and literally falls off the bone.
How many ingredients are in this recipe?
There are 11 ingredients listed in the recipe.
Is this a good recipe for entertaining?
Yes, it is considered an impressive yet straightforward choice for weekend gatherings.
How should the herbs be prepared?
The parsley and thyme should be fresh and chopped, while the rosemary should be dried and crushed.