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Granny's Slow-baked Chicken

Ready in 3 hrs 40 mins

Recipe by Graham 

This is an extremely easy and foolproof recipe, since the chicken cooks in its own steam and at such a low temperature, there is no risk of it overcooking or drying out. All you really need is good ingredients and plenty of time.

Don't be afraid to use those golden brown cooking juices like a gravy. The softened garlic cloves are paddling about, ready to have their pungent-sweet pulp smooched out and used as a condiment.

Preparation Time

10 Minutes

Cooking Time

3 Hours 30 Minutes

Ingredients for Granny's Slow-baked Chicken

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

Serves 6:

4 lb free-range chicken
1 tablespoon olive oil
  salt & freshly ground black pepper
1 large head of garlic
1 lemon
4-5 sprigs fresh thyme
2-3 sprigs fresh rosemary

How to Cook Granny's Slow-baked Chicken

  1. Rub the skin of the chicken with olive oil, then sprinkle it with salt and pepper on all sides. Tie the legs together, and place it, breast-side up, in a large cast-iron cocotte (Dutch Oven or casserole dish).
  2. Peel the outer layers off the head of garlic and separate the individual cloves (don't peel the cloves themselves). Cut the lemon into 4 quarters. Arrange the garlic, lemon, and herbs around the chicken. Put the lid on the dish and place it into a cold (not preheated) oven. Turn the oven to Mk2 - 150°C - 300°F.
  3. Bake for three hours, or until cooked through. If you have a meat thermometer, insert it in the inner part of a thigh, but not touching the bone. The chicken is done when the thermometer registers 82°C - 180°F. Baste the chicken with its own juices every 45 minutes or so.
  4. If the skin of the chicken is still rather pale, remove the lid, turn the oven up to hot (Mk7 - 425°F - 220°C) or switch to the grill mode, and put the pot back in for 20 to 30 minutes, watching it closely, until the chicken is nicely golden.
  5. Place the chicken onto a cutting board, carve the different serving parts, and place in a warm serving dish. Transfer the juices, herbs, and softened garlic cloves to a sauce dish and serve immediately, with mashed potatoes and Brussels Sprouts with Cranberries.
GRAHAM'S HOT TIP:
If you can, get a corn-fed free-range chicken. It's worth the little extra for the added nutritional value, texture, flavour and appearance.