Slow Roasted Whole Chicken With Potatoes

Oozing with spices and onions this Whole Roast Chicken with Potatoes is effortlessly cooked in one pan over 4 hours. Perfectly spiced and oh-so-easy!

Prep Time 10

Cook Time 5

for marinating 2

Total Time 7 10

Course Dinner, Lunch

Cuisine American

Servings 4 people

Calories 428 kcal

Prepare the spice rub by combining salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder and set aside.

Remove and discard the giblets, then rinse the chicken cavity and pat dry with paper towels. Rub each chicken inside and out with the spice mixture (follow more the "How To Rub a Whole Chicken" section below).
Place one onion into the cavity of each chicken
Wrap the chickens securely in resealable plastic bags or double wrap with plastic wrap, and refrigerate overnight or for at least 2 to 4 hours to allow the flavors to meld.

Preheat the oven to 250 degrees F (120 degrees C).
Transfer the chicken and remaining quartered onions, carrots and courgettes to a roasting pan.
Potatoes Option 1: Optionally arrange the quartered potatoes in the baking pan. Roast them in the preheated oven.
Potatoes Precooking Options: Follow the precooking options and then add the potatoes to the chicken roasting pan during the last 30 to 60 minutes.
Roast the chickens uncovered for 4 to 5 hours. To check when the chicken is roasted use an instant-read thermometer inserted into the meat near the bone registers at least 165 degrees F (74 degrees C). Ensure the potatoes are tender and golden brown.
If you haven't added the potatoes yet, check the temperature of the chicken after 3½ hours and if the chicken is nearly done add the pre-cooked potatoes. for 30 minutes to 1 hour
Once done, let the chickens rest for 10 minutes before carving.
Remove the skin of the chicken (see instructions below) and serve the slices on a plate with the potatoes and veggies. Place a bowl with the drippings on the side, allowing everyone to pour their own gravy to taste

Dry Rub the whole chicken by sprinkling evenly over the entire surface of the chicken. Use your hands to gently massage the rub into the skin and meat, ensuring it adheres well.
Alternatively, if you want to put on wet rub, you can create a paste by mixing the spice rub with a small amount of oil or melted butter. Rub this paste all over the chicken, making sure to coat it thoroughly.
Rub under the Skin: For even more flavor, consider loosening the skin of the chicken and applying some of the spice rub directly onto the meat underneath. Be careful not to tear the skin completely.
Rub inside the Cavity: Don't forget to season the cavity of the chicken as well. Sprinkle some of the spice rub inside the cavity to flavor the meat from the inside out.
Let It Rest: After applying the spice rub, let the chicken rest for at least 2 hours in the refrigerator. If you're really in a hurry leave at least 30 minutes at room temperature. This allows the flavors to penetrate the meat before cooking.
Cook as Desired: Roast, grill, or cook the chicken according to your recipe. The spices will create a flavorful crust on the outside while seasoning the meat throughout.

Pre-cook Potatoes Option 1 : In a large pot of boiling water, parboil the quartered potatoes for about 5-7 minutes until they are just starting to become tender but still firm. Drain the potatoes and let them cool slightly.
Pre-cook Potatoes Option 2: Airfry the potatoes.

Skimming: After removing the chicken from the roasting pan, pour the drippings into a bowl and then use a spoon to skim off any excess fat from the surface.
Deglazing: Place the roasting pan with the remaining drippings on the stovetop over medium heat. Add a splash of liquid, such as chicken broth, wine, or water, to the pan to deglaze it, loosening any flavorful browned bits stuck to the bottom of the pan.
Straining: Once the drippings are deglazed, remove solids using a blender or strain them through a fine-mesh sieve or cheesecloth.
Thickening: Transfer the strained drippings back to the stovetop and bring them to a simmer. To ticken the gravy make a mixture of cornstarch and cold water and whisk until the gravy is thick enough.
Seasoning: Add salt, pepper and aromatics to the gravy for extra depth.
Serving: Serve the gravy hot alongside the roasted chicken

Rest the Chicken: After roasting, let the chicken rest for about 10 minutes to allow the juices to redistribute.
Use Tongs or a Fork: Using kitchen tongs or a fork, gently pull the skin away from the chicken meat. You can start at the edges of the chicken, where the skin may loosen, and slowly peel it off in sections.
Remove Skin from Pieces: Once you've removed the skin from the whole bird, you can separate the skin from individual pieces (like thighs, breasts, or drumsticks) using your hands or tongs.
Dispose of or Save the Skin: You can discard the skin or save it for another use, like crisping it up for a snack if desired.

Nutritional Info: The nutritional values provided are for the chicken without skin and include the potatoes and vegetables. The calories and macros will vary if you choose to leave the skin on the chicken. The gravy (drippings) can add extra calories, especially in fat content, depending on how much is used. For a lighter option, serve the chicken without the gravy or use it sparingly.

Keyword Rotisserie, Slow Roast, Whole Chicken