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Slow-Roasted Chicken

Yield 6 servings


  • 1 (4- to 4 1/2-pound) whole chicken
  • 1 onion, cut into 1-inch pieces
  • 6 garlic cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 cup chicken broth

How to Make It

  1. Remove giblets from chicken. Place giblets, onion, and garlic in a shallow roasting pan.

  2. Tuck chicken wings under; tie legs together with string, if desired. Place, breast side up, over giblets and vegetables; sprinkle with salt and pepper. Drizzle chicken and giblet mixture with oil. Add broth to roasting pan.

  3. Bake, covered, at 350° for 1 hour. Uncover and bake 1 more hour or until a meat thermometer inserted into chicken thigh registers 180°.