Slow-roasted garlic chicken and vegetables
Discover the ultimate comfort food with this slow-roasted garlic chicken and vegetables recipe. Featuring a juicy 3 lb whole chicken, fresh lemon, thyme, and garlic, plus a medley of hearty onions, pumpkin, and potatoes drizzled in olive oil and chicken gravy. Perfectly seasoned with salt, this dish offers a deliciously easy and satisfying meal for any occasion.
- 19 Mar 2025
- Cook time 145 min
- Prep time 15 min
- 4 Servings
- 10 Ingredients
Experience the comforting flavors of a classic dish with our Slow-roasted Garlic Chicken and Vegetables. This easy-to-follow recipe combines a perfectly seasoned whole chicken with a medley of fresh vegetables, creating a hearty and nutritious meal that’s perfect for family gatherings or a cozy dinner at home. The slow-roasting process ensures that the chicken is succulent and tender, while the vegetables soak up all the delicious juices, making every bite a delightful treat.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C).
- Rinse the chicken under cold water and pat it dry with paper towels.
- Season the chicken inside and out with the salt.
- Cut the lemon in half and place it inside the cavity of the chicken along with the fresh thyme sprigs and crushed garlic cloves.
- Peel and chop the onions, pumpkin, and potatoes into uniform, bite-sized pieces.
- In a large mixing bowl, toss the vegetables with the olive oil and a pinch of salt.
- Spread the prepared vegetables evenly in a roasting pan.
- Place the seasoned chicken on top of the vegetables, breast side up.
- Pour the chicken gravy over the chicken and vegetables.
- Place the roasting pan in the preheated oven.
- Roast for approximately 1.5 to 2 hours, or until the internal temperature of the chicken reaches 165°F (74°C) when measured at the thickest part of the thigh without touching the bone.
- Occasionally baste the chicken and vegetables with the gravy and juices accumulating at the bottom of the pan.
- Once fully cooked, remove the roasting pan from the oven.
- Let the chicken rest for about 10 minutes before carving to allow the juices to redistribute.
- Serve the slow-roasted garlic chicken with the roasted vegetables on the side, drizzled with any remaining gravy from the pan.
Tips:
- Prep the Vegetables: Cut the onions, pumpkin, and potatoes into even-sized pieces to ensure they cook evenly. Toss them in olive oil and season with salt before placing them around the chicken.
- Check the Chicken's Internal Temperature: Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (75°C) when done.
- Rest the Chicken: Allow the chicken to rest for about 10 minutes after removing it from the oven. This helps the juices redistribute, making the meat more tender and flavorful.
- Use Fresh Herbs: Fresh thyme adds a vibrant flavor to the dish. If you can't find fresh thyme, dried thyme can be used as a substitute, but use it sparingly as it's more concentrated.
- Baste Occasionally: Baste the chicken with its own juices every 30-40 minutes during the roasting process to keep the meat moist and enhance the flavor.
There you have it - a mouthwatering Slow-roasted Garlic Chicken and Vegetables dish that is sure to be a hit at your dining table. The fragrant herbs, succulent chicken, and roasted vegetables create a symphony of flavors that will please any palate. Whether you're serving it for a special occasion or a regular weeknight dinner, this recipe is bound to impress. Enjoy the warmth and comfort it brings!
| Nutrition Facts | |
|---|---|
| Serving Size | 930 grams |
| Energy | |
| Calories 1350kcal | 67% |
| Protein | |
| Protein 100g | 65% |
| Carbohydrates | |
| Carbohydrates 70g | 21% |
| Fiber 10g | 26% |
| Sugar 11g | 11% |
| Fat | |
| Fat 80g | 94% |
| Saturated 22g | 71% |
| Cholesterol 300mg | - |
| Vitamins | |
| Vitamin A 870ug | 97% |
| Choline 270mg | 48% |
| Vitamin B1 0.57mg | 48% |
| Vitamin B2 0.95mg | 73% |
| Vitamin B3 27mg | 169% |
| Vitamin B6 2.03mg | 120% |
| Vitamin B9 100ug | 26% |
| Vitamin B12 0.92ug | 38% |
| Vitamin C 90mg | 101% |
| Vitamin E 2.33mg | 16% |
| Vitamin K 24ug | 21% |
| Minerals | |
| Calcium, Ca 180mg | 13% |
| Copper, Cu 0.79mg | 88% |
| Iron, Fe 9mg | 79% |
| Magnesium, Mg 160mg | 39% |
| Phosphorus, P 790mg | 63% |
| Potassium, K 2630mg | 77% |
| Selenium, Se 80ug | 143% |
| Sodium, Na 990mg | 66% |
| Zinc, Zn 9mg | 83% |
| Water | |
| Water 670g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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