Slow Roasted Chicken

Name: Slow Roasted Chicken
Cook time: 3 h
Total time: 3 h
Cuisine: World Cuisine
Ingredients: 2 teaspoons fennel seeds; 1 teaspoon crushed red pepper flakes; 2 tablespoons finely chopped fresh marjoram; plus 4 sprigs, divided; 2 tablespoons finely chopped fresh thyme; plus 4 sprigs, divided; 1 tablespoon kosher salt, plus more; 1/2 teaspoon freshly ground black pepper, plus more; 6 tablespoons olive oil, divided; 3½–4 pound chicken; 1 lemon, quartered; 1 head of garlic, halved crosswise; 2 pounds Yukon Gold potatoes, scrubbed, halved, or quartered if large

2 steps

Cook:3h

Updated at: Tue, 17 Oct 2023 20:39:13 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories895.4 kcal (45%)

Total Fat60.9 g (87%)

Carbs33.9 g (13%)

Sugars2.4 g (3%)

Protein52.3 g (105%)

Sodium1609.8 mg (80%)

Fiber5.8 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 teaspoonsfennel seeds

1 teaspooncrushed red pepper flakes

2 tablespoonsfresh marjoram

finely chopped, plus 4 sprigs, divided

2 tablespoonsfresh thyme

finely chopped, plus 4 sprigs, divided

1 tablespoonkosher salt

plus more

½ teaspoonblack pepper

freshly ground, plus more

6 tablespoonsolive oil

1 headgarlic

2 poundsYukon Gold potatoes

scrubbed, halved, or quartered if large

Instructions

Step 1

Preheat oven to 300°. Coarsely grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle. Combine spice mixture, chopped marjoram, chopped thyme, 1 Tbsp. salt, ½ tsp. pepper, and 3 Tbsp. oil in a small bowl. Rub chicken inside and out with spice mixture. Stuff chicken with lemon, garlic, 2 marjoram sprigs, and 2 thyme sprigs. Tie legs together with kitchen twine.

Step 2

Toss potatoes with remaining 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Push potatoes to edges of baking sheet and scatter remaining 2 marjoram and 2 thyme sprigs in center; place chicken on herbs. Roast, turning potatoes and basting chicken every hour, until skin is browned, meat is extremely tender, and potatoes are golden brown and very soft, about 3 hours. Let chicken rest at least 10 minutes before carving.

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