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Slow Baked Whole Chicken

kept bynanny-recipes
recipe byAllRecipes

Herb mix (e.g., salt, paprika, onion powder, dried thyme, white pepper, cayenne pepper, black pepper, garlic powder)

onion, quartered

lemon, quartered

1 (4 pound) whole chickens

  1. Remove top rack from oven.  Preheat oven to 300 degrees F
  2. Plan to use large black cast iron pan or large enough red Le Crueset pot for chicken
  3. Remove and discard giblets from chicken, if any
  4. Rub all of the chicken's outer skin, and where possible under skin, with herb mix.  Here is a video of to get under chicken skin:
  5. Place onion and lemon in cavity of chicken
  6. Bake uncovered for 3 hours, basting chicken every hour
  7. Remove chicken after 3 hours, or sooner if breast meat registers 160 degrees F (it will rise to 165 degrees F once removed). Allow chicken to rest 10 minutes before carving




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