Slow cooked chicken

Prep: 15 mins
Cook: 160 mins
Slow cooked chicken
A simple slow cooked chicken that does all the work itself for a succulent family chicken dinner.
 

30g salted butter

2 garlic cloves, 1 crushed, 1 whole

2 tbsp chopped fresh oregano or 1 tsp dried oregano

1.8kg whole chicken, untied

1 large onion, halved and thickly sliced

200ml chicken or vegetable stock

Preheat the oven to 150°C / 300°F / Gas mark 2.

Combine the butter with the crushed garlic, oregano and some salt and pepper.

Starting at the cavity end, gently ease the skin away from the chicken across the breast and spread the butter under the skin, pressing down on the skin to spread it out.

Rub the top of the chicken skin with some salt and pepper.

Bruise the whole garlic in a pestle and mortar then put it in the cavity of the chicken.

Spread the onion out in the bottom of a large casserole dish with a lid or use foil to cover.

Sit the chicken on top of the onions, breast-side up.

Pour the stock in and cover with the lid or foil.

Roast for 1 ½ hours then remove the lid or foil and cook for 30 minutes more.

Increase the oven temperature to 220°C / 425°F / Gas mark 7 and cook for a further 15 minutes to brown the skin.

Rest for 15 minutes before carving.

Serves
4

Preparation Time
15 minutes

Cooking Time
160 minutes

Main ingredients
Dairy, Chicken, Vegetables, Stock/Broth, Garlic, Herbs

Recipe Type
Family Dinners, Slow cooking

Level of Difficulty
Easy

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