As a mom who’s always juggling a million things, slow cooking has become my ultimate culinary secret weapon, rescuing me from hectic evenings and last-minute meal-planning chaos.
My love for slow-cooked dishes runs deep, and I’m thrilled to see how much you all have embraced some of my favorites on the blog!
Slow cooking is a godsend for busy moms like me. It lets me let the stove or oven work its magic while focusing on other tasks, knowing that a delicious and wholesome meal will be ready for my family at dinnertime. The hands-free nature of slow cooking means I can tackle the never-ending to-do list and still serve a meal that fills our home with warmth and love.
And the results?
Oh, the results are divine. The low and slow cooking process creates tender, fall-apart dishes with rich flavors and that genuine home-cooked feeling. Plus, the aroma that fills the house is simply heavenly!
The inspiration for this recipe came from Bon Appétit, and since trying it for the first time, I’ve never looked back. I’ve tweaked the recipe to suit my family’s tastes, and it has become a staple in our home.
Tips
Feel free to swap out herbs and spices depending on your preferences or what you have on hand.
Experiment with different veggies to create a variety of flavor combinations.
Ingredients:
- Whole chicken
- Fresh rosemary and lemon-thyme (or other herbs of your choice)
- Colorful carrots
- Sweet and regular potatoes
- Onion
- Garlic
- Lemon
Equipment
- Oven
- Baking dish
- Aluminum foil
- Mixing bowl
- Cutting board
- Knife
Serving Suggestions
This recipe is a complete meal on its own, but you can also serve it alongside some of these delicious options:
- A simple green salad with a light vinaigrette
- Steamed or sautéed green beans, asparagus, or broccoli
- Crusty bread or dinner rolls to soak up the flavorful pan juices
- A side of creamy mashed potatoes for an extra touch of comfort
Substitutions
Feel free to get creative with this recipe by making some of these substitutions:
- Herbs: Try using za’atar, harissa, or dukkah instead of the woody herbs.
- Vegetables: Swap in pumpkin, parsnips, or even cauliflower for different flavors and textures.
- Replace the whole chicken with bone-in, skin-on chicken breasts or thighs for a lighter option.
FAQs:
Can I make this recipe in a slow cooker?
Of course, you can! You can easily adapt this recipe for use in a slow cooker. Adjust the cooking time to about 4-6 hours on low, bearing in mind that the chicken may not achieve the same golden brown appearance. The internal temperature of the chicken should reach 165°F (74°C) to ensure doneness.
Can I prepare it ahead of time and reheat it before serving?
Yes. Once the chicken and vegetables are cooked, allow them to cool to room temperature and store in the fridge. Reheat in a pre-heated 350°F (175°C) oven for 20-30 minutes or until heated through when you’re ready to enjoy.
How should I store leftovers?
Put leftovers in an airtight container and refrigerate for up to 3-4 days. For reheating, place in a preheated 350°F oven for 10-15 minutes or until heated.
Can I freeze this dish?
Yes, you can freeze the cooked chicken and vegetables. Before placing them in airtight containers or heavy-duty freezer bags, allow them to cool to room temperature. They will keep in the freezer for up to 2-3 months. To serve, defrost in the fridge overnight, then reheat in a pre-heated 350°F (175°C) oven for 20-30 minutes or until heated through.
Conclusion
This slow-roasted chicken recipe has become indispensable to our family’s meal rotation. It’s a one-pot, nutritious, and tantalizingly tasty feast that brings us all together. Give it a try, and let me know what you think! I can’t wait to hear about your favorite flavor combinations and how this dish has brightened your dinner table!
Roasted Chicken With Veggies
Ingredients
- 4 tbsp finely chopped fresh woody herbs such as rosemary, thyme & oregano (or a combination of all)*
- 2 tbsp flaky sea salt plus extra
- ½ tbsp ground black pepper optional
- 4 tbsp olive oil plus extra
- 4 medium carrots
- 2 medium sweet potatoes
- 2 medium regular potatoes
- 1 onion peeled and cut into 8 wedges
- 1 head of garlic cloves separated, unpeeled
- 1.5 kg whole chicken
- 1 whole lemon quartered
Instructions
- Heat the Oven: Set your oven to 300°F (150°C) to preheat.
- Prepare Herb Blend: Combine the herbs, 2 tsp of salt, black pepper (optional), and 4 tbsp of olive oil in a small bowl. Set this mixture aside for later use.
- Vegetable Preparation: Clean and scrub the carrots, sweet potatoes, and regular potatoes, keeping the skin intact. Cut them into evenly sized pieces, about 1-2 inches in size. In a large roasting pan, mix the chopped vegetables, onion, and garlic cloves (saving 2-3 cloves for the chicken cavity). Drizzle 2 tbsp of the herb-oil mixture and an additional 2-3 tbsp of olive oil over the vegetables, followed by a generous sprinkle of salt. Toss to coat and arrange the vegetables in a single layer.
- Chicken Prep: Clean the chicken by rinsing it and patting it dry with paper towels. Place the chicken on top of the vegetables in the roasting pan. Coat the chicken, both inside and out, with the remaining herb-oil mixture. Fold the wingtips back and position the chicken breast-side up in the center of the pan.
- Stuff the Chicken: Insert two lemon quarters and the reserved garlic cloves into the chicken cavity. Secure the chicken legs together using kitchen twine. Add the remaining lemon quarters to the pan, among the vegetables.
- Roasting Time: Place the roasting pan in the preheated oven and cook for 3 to 3.5 hours, turning the pan halfway through. As the chicken and vegetables cook, they should become golden brown. During the halfway rotation, squeeze the lemon quarters over the vegetables with tongs before discarding them. Stir the vegetables briefly before returning the pan to the oven.
- Rest and Enjoy: Allow the chicken to rest for 10 minutes before carving. Serve the chicken and vegetables with the delectable pan juices.
Nutrition
My name is Noha.
I’m passionate about food, an avid traveler, and I love to explore new cultures and cuisines whenever I get the chance by sharing my recipes and experiences with my readers.
A big fan of exploring different cuisines and always looking for new and exciting flavors to explore. I’m especially interested in healthy eating and finding ways to make delicious dishes without sacrificing nutrition.
