My Slow-Roasted Herb Chicken
- Anthology of Crumbs
- Sep 23, 2025
- 1 min read
1
Searing the Beef
This recipe requires patience but minimal effort — perfect for weekends or when you’re home all day.
Coconut oil keeps the herbs aromatic, but you can swap in softened butter or olive oil.
For a citrus twist, add orange zest alongside the lemon.
Leftovers make incredible sandwiches or soup stock with the bones.
Notes
1
Preheat oven to 200°F (95°C).
2
In a small bowl, mash together the minced garlic, chopped thyme, rosemary, basil, coconut oil, salt, pepper, and lemon zest to make a paste.
3
Place chicken breast-side up in a large Dutch oven or heavy pot. Rub paste all over, getting under the skin where possible.
4
Stuff the cavity with a quarter of the onion, the lemon half, 2 whole garlic cloves, the sprigs of thyme and rosemary, and the basil leaves. Scatter the remaining onion quarters and garlic cloves around the chicken. Drizzle balsamic vinegar over the top.
5
Cover pot and roast for 9 ½ hours.
6
Uncover, raise oven temperature to 425°F (220°C), and roast another 10 minutes until the skin crisps.
7
Rest briefly before carving and serving.
Instructions
10 cloves garlic (5 minced 5 whole)
1 ½ tsp fresh thyme (chopped + 2 sprigs)
1 ½ tsp fresh rosemary (chopped + 2 sprigs)
1 tsp fresh basil (chopped + 3 whole leaves)
1 ½ Tbsp virgin coconut oil (room temperature)
2 ½ tsp pink Himalayan salt
¾ tsp freshly ground black pepper
1 ½ tsp lemon zest (grated)
1 whole chicken (about 4 ½ lbs)
1 large yellow onion (quartered)
½ lemon (plus 2–3 thin slices tucked under skin)
3 Tbsp balsamic vinegar
My Slow-Roasted Herb Chicken
Anthology of Crumbs
Slow-roasted chicken with garlic, herbs, and balsamic vinegar — tender, juicy, and crisp-skinned after 9 ½ hours in the oven. A true showstopper.
Servings :
4
Calories:
Prep Time
20 min
Cooking Time
9 hr 40 min
Rest Time
0
Total Time
10 hr
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