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5.0 from 6 votes

Slow-Roasted Garlic Chicken

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
Servings: 6
Course: Main Course
Cuisine: American

Ingredients

  • 1 5 lb whole chicken
  • 5 heads of garlic top 1/2 inch sliced off
  • Sea Salt and Freshly Cracked Pepper to taste
  • 1 lemon halved
  • 1 onion cut into wedges
  • olive oil to taste

Instructions

    Cup of Yum
  1. Preheat the oven to 300 degrees.
  2. Rinse the chicken and pat it dry with paper towels.
  3. Rub the skin of the chicken all over with one of the garlic heads.
  4. Season the cavity with sea salt and freshly cracked pepper, to taste.
  5. Place the garlic head in the cavity (that you just rubbed over the chicken).
  6. Place half a lemon and an onion wedge in the cavity.
  7. Drizzle some olive oil over the chicken and rub it evenly over the entire bird.
  8. Season the whole bird with sea salt and freshly cracked pepper, to taste.
  9. Place the remaining garlic heads in a large Dutch oven along with the remaining onion wedges and the other lemon half cut into wedges.
  10. Place the chicken on top of the veggies in the Dutch oven.
  11. Pour one cup of chicken broth into the bottom of the Dutch oven.
  12. Place into the oven and roast, basting every 30 minutes, for the first 2 hours.
  13. Stop basting and continue roasting for another 30-60 minutes, or until the chicken is cooked through and the juices run clear. The inner thigh temperature should be 165-170 degrees on a meat thermometer.
  14. Remove from the oven and allow to rest for 15 minutes.
  15. While the chicken is resting, pour the pan juices into a small saucepan over medium heat. Simmer for 7-10 minutes or until it thickens.
  16. Taste and season with sea salt and freshly cracked pepper, to taste.
  17. Serve the chicken with the roasted garlic bulbs and the pan sauce. Enjoy.