Slow-Roasted Whole Chicken

Prep Time: 15 minutes
Cook Time: 3 hours
Resting Time: 20 minutes
Total Time: 3 hours 35 minutes (estimated; cooking time will vary depending on the size of the chicken and your oven)
Servings: 4–6

Ingredients

• Whole chicken

• Salt

• Pepper

• Garlic powder

• Onion powder

• Paprika

• Turmeric (optional)

• 1 cup chicken broth

Equipment

• Dutch oven

• Trivet or roasting rack

• Bluetooth or wireless meat thermometer

---

Instructions

1. Preheat the oven to 200°F.

2. Place a trivet in the bottom of a Dutch oven and pour in 1 cup chicken broth.

3. Season generously with the spices above. Place the seasoned chicken on top of the trivet.

4. Insert a Bluetooth or wireless meat thermometer into the thickest part of the breast, avoiding the bone.

5. Roast at 200°F for 30 minutes.

6. Increase the oven temperature by 25-50°F every 30 minutes, gradually working your way up to 350°F. Continue roasting until the thickest part of the breast reaches 165°F.

7. The total cooking time is approximately 3 hours, give or take, depending on the size of the chicken and your oven. Use the internal temperature rather than cooking time to determine when the chicken is done.

8. Remove the chicken from the Dutch oven and let it rest for 20 minutes before carving.

Tip: A Bluetooth or wireless meat thermometer is recommended for this method so you can monitor the chicken’s internal temperature without repeatedly opening the oven.

Don’t toss the drippings: Save the flavorful broth and chicken drippings from the bottom of the Dutch oven. They’re perfect for adding extra flavor to sides like skillet green beans, gravy, or roasted vegetables.