Slow-Roasted Chicken
Recipe: #35322
July 24, 2020
Categories: Beans, Chicken, Onions, Sunday Dinner, Thanksgiving, Oven Bake, Gluten-Free, High Protein, Low Carbohydrate, No Eggs Non-Dairy, Green Beans, Whole Chicken, Kosher Meat, Chicken Dinner, more
"From our weekday newspaper The West Australian. Times are estimated. NOTE full recipe title is Slow-Roasted Chicken With Onion Gravy"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (343.9 g)
- Calories 319.9
- Total Fat - 8.8 g
- Saturated Fat - 1.8 g
- Cholesterol - 600 mg
- Sodium - 622.6 mg
- Total Carbohydrate - 12.6 g
- Dietary Fiber - 2.2 g
- Sugars - 2.6 g
- Protein - 46.1 g
- Calcium - 67 mg
- Iron - 7 mg
- Vitamin C - 27.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 220C/200C fan-forced.
Step 2
Drizzle 1/2 the oil over the base of a large heavy-based roasting dish.
Step 3
Pat chicken dry with paper towel, including cavity and place chicken in dish.
Step 4
Fill cavity with 1/2 the chopped lemon and tie up legs with kitchen string and then tuck wings under chicken.
Step 5
Place remaining lemon in dish around chicken and then add garlic, bay leaf and thyme and sprinkle chicken with some of the soup mix and sprinkle remaining soup mix around chicken and add 2 cups water to dish and drizzle chicken with remaining oil and season with salt and pepper and roast for 20 minutes.
Step 6
Reduce oven temperature to 160C/140C fan-forced and bake for 1 hour, spooning onion gravy over chicken halfway through and now add red onion to dish, cut-side up and bake for a further 1 hour, spooning over gravy halfway through, or until juices run clear when thickest part of chicken is pierced with a skewer.
Step 7
Add beans and bake for a further 10 minutes or until bright green and tender and then let stand for 10 minutes.
Step 8
Serve chicken with vegetables, a little gravy and lemon wedges and sprinkled with extra thyme.
Tips
No special items needed.
0 Reviews
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