Ree Drummond’s Slow-Roasted Chicken Recipe Is So Tender You Can Just Pull It Apart With Your Hands
Ree’s low-and-slow method produces an ultra-tender bird
Straight from the pages of her newest cookbook, The Pioneer Woman hits it out of the park with this succulent bird. The secret behind Ree Drummond’s Slow Roasted Chicken recipe is a longer roast time at a lower temp. First, Ree makes a flavorful herb ‘n’ garlic mixture and brushes it all over the bird. She also tosses the veggies in the pan with it. Once you’ve mastered Ree Drummond’s Slow-Roasted Chicken recipe, try using whatever vegetables you have on hand, like fennel or beets. Since they cook in the pan together, the veggies are basted with drippings and are just as delicious as the chicken. For a shortcut version, swap in 1/2 cup jarred pesto sauce in place of the herb mixture. Use some of the remaining pesto to make this yummy pasta dish.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1/2 cup olive oil
- 4 garlic cloves, finely minced
- 2 Tbs. finely chopped parsley
- 1 Tbs. minced thyme leaves
- 1 Tbs. minced fresh rosemary
- Grated zest of 1 lemon
- 1 tsp. kosher salt
- 1 tsp. ground black pepper
- 4 large carrots, scrubbed clean and cut into 1-inch chunks
- 1large yellow onion, peeled and cut into 6 wedges
- 6 Yukon Gold potatoes, unpeeled, quartered
- 1 whole chicken (about 4 pounds), giblets removed, patted dry
Instructions
PrintHeat oven to 300°F with a rack in middle of oven. In small bowl, combine oil, garlic, herbs, zest, salt and pepper. Stir until it’s well mixed.
In large cast-iron skillet, spread carrots, onion and potatoes into single layer. Add 3 Tbs. of the herb mixture to veggies and toss them to coat. Spread veggies out again. Lay chicken on top of veggies, breast side up. Top with rest of herb mixture, using a brush to spread it all over surface of chicken, plus in all the crevices.
Now it’s time to slow-roast this bad boy! Roast for 3 hrs., occasionally using a baster or brush to baste chicken with its juices. Let chicken rest for 20 min., basting it once during that time. Serve it right on table with two serving forks; the chicken should pull apart very easily! (And the veggies/potatoes in this pan are absolute heaven!)
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