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Recipes

My Slow-Roasted Herb Chicken

  • Writer: Anthology of Crumbs
    Anthology of Crumbs
  • Sep 23
  • 1 min read
This chicken was one of the first dishes I ever learned to cook, and it quickly became my signature for guests. A slow, all-day roast guarantees tender, juicy meat and an aroma that fills the house long before dinner. The herbs, garlic, and balsamic give it both depth and brightness, while the final blast of high heat crisps the skin for that irresistible finish. Yes, it takes 9 ½ hours in the oven — but it’s absolutely worth it.
This chicken was one of the first dishes I ever learned to cook, and it quickly became my signature for guests. A slow, all-day roast guarantees tender, juicy meat and an aroma that fills the house long before dinner. The herbs, garlic, and balsamic give it both depth and brightness, while the final blast of high heat crisps the skin for that irresistible finish. Yes, it takes 9 ½ hours in the oven — but it’s absolutely worth it.

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about me

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I’ll preface this by saying I’m not a chef — just someone who loves to cook and needed a place to gather and share the recipes that have shaped my kitchen.

 

From the classics that are always on rotation to the discoveries I’ve stumbled upon along the way, you’ll find them here. Each recipe is shared in its original form, with Anthology’s Notes added at the end to reflect the tweaks and touches that suit our table.

 

Over the years I’ve tried to make many recipes my own, so you’ll also see those variations woven in.

 

Basically: cook, taste, adjust, and repeat.

— A

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