One of the things I always always always have on hand in my fridge is cooked chicken, because along with being part of a quick, good and good for you grab and go meal all on its own, it is also a key ingredient for so many of my recipes. From chicken salads to chicken soups, having already cooked chicken makes my suppertime life SO much easier.
And so of course I wanted the tenderest, most favorable, most fall apart shreddable chicken in the entire world, and the secret to that? This super easy recipe, which roasts your chicken low and slow with a bunch of herbs and lemons and garlic and oh my goodness…let’s make it!And I know, you are thinking slow cooker, but no….this slow cooked chicken does its slow cooking thing right in your oven. As wonderful as my slow cooker is (and I do love it with a ridiculous passion), one of the few things it can’t do is give you that golden color we want for our tenderlicious chicken.
So in this case, we are going to set our ovens at a modest 300 degrees, season up our chicken and pop it in the oven for about three hours. I like to make this chicken on lazy Sunday afternoons, so that it is all ready for the various cooked chicken needs I will have throughout the week. (I have many of those needs.)
One of the key things about this chicken is flavoring it up before it hits the oven. We are going to stuff the chicken cavity with a cut up lemon and some garlic and some sage leaves, and we are going to pat a mixture of salt and pepper and olive oil all over the outside of it. You can smell that glorious aroma already right?
Now pop it in a roasting pan or on a rimmed baking sheet (line it with foil first for easier clean-up), slide it into the oven and go do something else for three hours. A nap. Or laundry. Or a nap.
After three hours, test the chicken with an instant read thermometer – you want it to read 160 – and then let it rest for about 15 minutes before you start to cut it up. Which will be so, so, so easy because you have now entered the maximum chicken tenderness zone.
Happiness is a bowl full of glorious tender cooked chicken in your fridge. TRUST ME.Print
- 1 whole chicken (3–4 pounds)
- 1 lemon, cut in half
- 1 head of garlic, broken into cloves and crushed
- 1/3 cup fresh sage leaves
- 1 tablespoon coarse salt
- 1 teaspoon pepper
- 1/4 cup olive oil
- Preheat oven to 300, and line a roasting pan or rimmed baking sheet with foil.
- Stuff the chicken cavity with the lemons, the garlic and the sage. Tie the legs together with kitchen string.
- Mix the salt, pepper and olive oil together and rub it over the surface of the chicken.
- Place the chicken breast side up in the pan and roast for three hours, or until an instant read thermometer reads 160.
- Let the chicken rest for at least 15 minutes before carving.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!