Grammy's Kitchen · Roast Chicken · Slow Roasted Chicken: A Perfect Roast Chicke
One of 43 roast chicken recipes we measured
54 cooks on www.panningtheglobe.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 43.
| this recipe | typical | |
|---|---|---|
| fat | 3% | 3% |
| salt | 1% | 0% |
| aromatics | 1% | 1% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1701 g | 3 1/2–4 pound chicken |
| 24 g | 8 medium garlic cloves, divided |
| 54 g | 1/4 cup extra virgin olive oil |
| 11 g | 1 tablespoon kosher salt |
| 4 g | 2 teaspoons of ground fennel seed (even better if you freshly crush 2 teaspoons of fennel seeds with mortar and pestle) |
| 1 g | 1/2 teaspoon crushed red pepper flakes (or 1 teaspoon Aleppo pepper flakes) |
| 1 g | 1/4 teaspoon freshly ground black pepper |
| 1 lemon, thinly sliced | |
| 1 g | 1 whole bunch of fresh thyme |
Method: 6 steps, published by www.panningtheglobe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The most flavorful, tenderest roast chicken ever! I'm delighted to discover your recipe… made it twice in 2 weeks. I've been roasting chickens for decades, so why is your recipe such a standout? Well, your garlic-herb-oil preparation really penetrates the meat” — a cook
“This recipe is fantastic! Our chicken was so delicious. Thank you so much for your recipe. I loved the combination of spices - chili, fennel and thyme and of course the garlic and lemons take it over the top flavour-wise! I must admit I cut the chili amount in” — a cook