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Slow-roasted chicken

Updated: March 16, 2012 8:03AM


1 (3 1/2 - to 4-pound)
chicken, cut up

2 tablespoons olive oil

4 cloves garlic, chopped

2 sprigs rosemary, leaves taken off sprig

1 teaspoon dried basil (or 3 teaspoons fresh)

Juice of one lemon

Sea salt and freshly ground pepper

Preheat oven to 275 degrees.

Rinse chicken pieces and then pat dry. Set aside.

In large bowl, combine olive oil, garlic, rosemary, basil, lemon juice and salt and pepper to taste. Add chicken and coat with mixture.

Place chicken in roasting pan and into oven for about 31/2 hours or until thermometer registers 160 degrees.

While the chicken cooking, you could do chores, or you could do like I do: curl up with a good book.

Note: This recipe I tweaked from a number of different ones found on the Internet. Also, to lower the calories and fat, you can remove the skin. Finally, this is a very generous serving, a little more than a pound a person, the traditional chicken serving size. You could eat half as much and be satisfied. Nutrition facts per serving:

813 calories, 49 g fat, 13 g saturated fat, 274 mg cholesterol, 2 g carbohydrates, 85 g protein, 365 sodium, 0 g fiber

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