Grammy's Kitchen · Roast Chicken · Slow Roasted Whole Chicken
One of 43 roast chicken recipes we measured
from fountainavenuekitchen.com
It ranks #1 of 43 for browning depth among the roast chicken recipes we compared. 12 cooks on fountainavenuekitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 43.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 3% |
| salt | 0% | 0% |
| aromatics | 0% | 1% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2722 g | 1 whole chicken (about 5–7 pounds)* |
| Half a lemon | |
| Half an onion | |
| Dried thyme | |
| Kosher salt and freshly ground pepper |
Method: 4 steps, published by fountainavenuekitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Thank you for sharing your slow-roast chicken wisdom... I must've perused 50 websites before I got here, and I'm so glad I didn't give up! Everyone else seems to think a chicken is always 3 lb, and 350 is a low-and-slow roasting temperature. I used your gui” — a cook, 5.0★
“They really liked it, I didn't have a lemon but I have lemon grass and dried lemon peel. He said it had a great taste of lemon, I put ½ tsp each in an herb ball and soaked it for a few minutes with 2 TBLS of boiled water. I put the ball in the cavity w/o onion” — a cook, 5.0★