Slow Roasted Whole Chicken

Whole roasted chicken


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  

[Total: 2   Average: 5/5]


Many people are on a high protein/no carb-eating plan. Roasting a whole chicken gives you leftovers for a day or two.

  • 4 Quarts Water
  • 3/4 Cup Kosher Salt
  • 1 Cup Sugar
  • 1 Orange (Sliced)
  • 6 Peppercorns
  • 1 Bay Leaf
  • 1 Whole Chicken
  • 1/2 Cup Butter (Cut Into 1/4 Inch Pieces)
  • 6 Sprigs Fresh Thyme
  • 6 Garlic Cloves (Crushed)
  • 1 Onion (Julienned)
  • 1/2 Cup Honey
  • 1/4 Cup Brown Sugar
  • 2 Tablespoons Dijon Mustard
  • 1/4 Cup Orange Juice
  1. In large-size pot bring water, kosher salt, and sugar to a simmer to dissolve. Add orange slices, peppercorns, and bay leaf. Remove from heat and cool completely. Submerge chicken in brine for at least 6 hours or overnight.
  2. Remove chicken from brine. Gently separate skin of chicken from breast. Be careful not to break or damage skin. Tuck pieces of butter under skin of breast evenly across both sides. Stuff chicken cavity with thyme, garlic, and onion. Transfer trussed chicken to a rack inserted into baking pan.
  3. Make Glaze: In small-size saucepan combine honey, brown sugar, Dijon mustard, and orange juice. Turn heat to low and cook until sugar dissolves. Set aside.
  4. Preheat oven to 225 degrees.
  5. Let chicken rest at room temperature for approximately 30 minutes. Place in oven and roast 2 hours. Use pastry brush and brush chicken with glaze every 20 minutes. Cook until skin on chicken is golden brown and thermometer registers 165 degrees inserted in thickest portion of the thigh.
  6. Remove from oven and let chicken rest 25 minutes before carving.
  7. Carve and transfer to serving platter.
  8. Serves 4
  9. Prep Time: 30 Minutes Cook Time:120 Minutes Total Time:150 Minutes
  10. "Work With What You Got!"
  11. ©Tiny New York Kitchen © 2018 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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