Prep Time: 20 minutes Cook Time: 3 hours Serves: 4
This whole chicken takes three hours to cook, but I promise you its worth it! This is a classic dish that everyone should have a go to recipe for. A whole chicken dish is juicy and tender because of several factors. Cooking a whole chicken with the skin on helps to retain moisture and prevent the meat from drying out. The skin acts as a natural barrier, trapping the juices inside the meat. SO even though we are cooking this for three hours on low heat the meat will still be extremely tender and a crowd pleaser.
What you need to do before you begin
A WHOLE Chicken: At our local butcher I was able to purchase a cleaned whole chicken. This means the chicken is without giblets and is ready to be prepped and cooked. Make sure the chicken is clean before cooking, I have provided the steps below on how to do so if needed.
How to clean a whole chicken:
To clean a whole chicken and remove the giblets, follow these steps:
1. Start by removing any packaging from the chicken and place it on a clean cutting board.
2. Rinse the chicken under cold water to remove any excess blood or debris.
3. Pat the chicken dry with paper towels.
4. Locate the neck cavity at the top of the chicken and remove any giblets or organs that may be stored there. Set the giblets aside if you plan to use them for another recipe.
5. Turn the chicken over and locate the main cavity. This is where the majority of the giblets will be stored.
6. Carefully reach into the cavity and remove any giblets or organs. These may include the liver, heart, gizzard, and neck.
7. Rinse the cavity with cold water to remove any remaining giblet residue.
8. Once the chicken is cleaned and the giblets are removed, you can proceed with your desired recipe.
Remember to always practice good hygiene when handling raw chicken. Wash your hands thoroughly with soap and water before and after handling the chicken, and clean any surfaces or utensils that come into contact with the raw meat.
Step 1: MAKE SPICE RUB
Separate your thyme sprigs into two bunches. Take one bunch and remove stems, so you just have just the thyme leaves. Repeat this process with your fresh dill, but you will chop the dill. The second bunch will be used to top your chicken.
In a medium bowl take the thyme leaves, chopped dill, kosher salt, pepper, garlic powder, paprika, lemon juice, olive oil and mix well.
Step 2: FLAVOR YOUR CHICKEN
Slice the whole lemon into thin slices, this will be used to top your chicken. Take your garlic cloves, remove exterior and slice into halves, these will also be used to top your chicken.
Take your clean whole chicken and place in a roasting pan. You will need to make sure that your chicken is completely dry. Take a piece of paper towel and pat until dry.
You will then want to take your rub and coat the entirety of your whole chicken. This can be done with your hands and with latex free gloves if needed. Take the lemon slices and place onto the whole chicken and the remaining thyme and dill sprigs. Take the halves of garlic cloves and place randomly onto the chicken, I tucked some of the garlic halves under the wings of the chicken.
You will then take a half a stick of butter and slice into cubes. Place these cubes on and around your chicken, this will add a lot of flavor!
Step 3: PLACE IN THE OVEN
Preheat your oven to 300 degrees. Once your oven is heated to temp, place your chicken on a rack that is placed in the middle of the oven. Let bake for 3 hours.
Cooking the chicken at the right temperature is crucial. Overcooking can result in dry and tough meat, while undercooking can lead to raw or rubbery texture. By cooking the chicken to the correct internal temperature (160), the meat remains tender and juicy.
Proper resting time after cooking is essential. Allowing the chicken to rest for 15 minutes before carving allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Ingredients:
3 ½–4 pound chicken
- 8 medium garlic cloves, divided
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon freshly ground black pepper
- 1 lemon, thinly sliced
- 1 whole bunch of fresh thyme
- 1 whole bunch of fresh dill
- Half stick of unsalted butter
