Slow Roasted Herb-Seasoned Chicken

Slow Roasted Herb-Seasoned Chicken

For  a tender, moist chicken with great flavor that you don’t have to fuss over during cooking, this recipe is definitely for you!

5 to 6 pound chicken
3 tablespoons kosher salt
1 tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
1 large onion, peeled and sliced
1/4 cup melted butter

Equipment:  Large Dutch oven
Natural Gas oven

Clean the chicken if necessary and dry thoroughly inside and out with paper towels.

Mix together the next six ingredients and spread all over the chicken, including under the skin over the breast meat and inside the cavity. Cover with plastic wrap and refrigerate overnight.

Remove the chicken from the refrigerator and let it warm up at room temperature for a couple of hours.

Place the onion slices evenly over the bottom of a Dutch oven pot. Place the chicken, breast side up, on the onions and pour the melted butter over the chicken. Place uncovered into a cold oven and set the temperature to 225 degrees.

Roast for 5 to 6 hours until a meat thermometer inserted into the thigh reaches 170 degrees. Baste two or three times during roasting. If you like your skin darker and crispier, turn on the broiler for a few minutes after the chicken is done.