Lemon & Herb Chicken, Slowly Roasted to Perfection

This slow-roasted chicken, infused with lemon and herbs, is cooked to perfection when the leg easily comes off the bone—ideal for anyone who might be hesitant about carving. For an extra touch, add fingerling potatoes, whole carrots, or zucchini to another pan and roast them alongside the chicken.

Ingredients List

• 1 tablespoon kosher salt

• 2 teaspoons fresh rosemary, chopped

• 2 teaspoons fresh oregano or thyme, chopped

• 1 lemon, zested

• ½ teaspoon freshly ground black pepper

• 1 3½- to 4-pound whole chicken

• 1 tablespoon olive oil

Cooking Instructions

1. Preheat the oven to 300°F. In a small bowl, mix together the salt, rosemary, oregano, 1½ teaspoons of lemon zest, and black pepper. Place the chicken on a rimmed baking sheet and rub it thoroughly with olive oil. Season the chicken inside and out with the herb mixture. Cut the lemon in half and place the halves inside the chicken's cavity.

2. Roast the chicken until it is incredibly tender and pulls apart easily (try wiggling a leg; it should come off with little resistance), which should take about 2½ to 3 hours.

Nutritional Information (per serving)