Slow Roasted Chicken (Helen Rennie vs Alison Roman)

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides a similar flavor with higher smoke point.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: dried thyme

Dried herbs are often more economical and have a longer shelf life.

whole chicken

🥗Healthier: cornish hen

💰Cheaper: chicken thighs

Cornish hens are smaller but can be a healthier option.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine is often less expensive.

Trim the fat around the cavity of the chicken.

Wiggle fingers under the breast skin to loosen it and remove chunks of fat.

Salt the chicken under the skin with 2 tbsp of diamond crystal kosher salt.

Place the chicken on a rack over a plate and refrigerate uncovered overnight.

Preheat the oven to 300°F (149°C).

Cut 1 lb of tomatoes in half and place them in a large skillet, sprinkling with salt and pepper.

Add 3 whole unpeeled garlic cloves to the tomatoes.

Mix in 2 tbsp of butter and set tomatoes cut side down.

Grate 1 small garlic clove on a microplane zester and add to a bowl with 1 tsp soy sauce, 1 tsp pomegranate molasses, 1/2 tsp balsamic vinegar, 1/2 tsp honey, and 1 tsp Dijon mustard.

Whisk together and slowly drizzle in 1 tbsp of neutral oil while whisking constantly.

Add 2 tsp dried oregano to the glaze and mix well.

Set the rack with the chicken over the pan with tomatoes.

Dry the chicken thoroughly inside and out with paper towels.

Tie the drumsticks together and tuck the wing tips behind the back.

Drizzle 2 tsp of the glaze over the breast and drumsticks, rubbing it in.

Flip the chicken over and drizzle another 2 tsp of the glaze over the thighs and back, rubbing it in.

Place the chicken in the oven for 75 to 90 minutes, until a thermometer registers 145°F in the coolest part of the breast.

Rotate the pan after the first 45 minutes of cooking.

After 75 minutes, check the temperature and if not done, continue cooking.

Flip the chicken over to brown the breast skin under the broiler for a few minutes if needed.

Let the chicken rest for 10 minutes before serving with the roasted tomatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens