Slow Roasted Whole Pasture Raised Chicken
May 4, 2026 • 0 comments
Pasture-raised chicken is leaner than conventional chicken, so it needs lower heat and longer cooking to stay moist and tender. This slow roast method does exactly that. Throw it in the oven in the morning, forget about it, then finish it under high heat for crispy skin. A juicy, moist, perfectly cooked chicken!
- Prep Time:
- Cook Time:
- Servings: 4-6
Ingredients
- (1) Whole Chicken
- (1 Tablespoon) Sea salt
- (1 teaspoon) Black pepper
- (1 Tablespoon) Paprika
- (1 Tablespoon) Garlic powder
- (1 teaspoon) Dried thyme
- (1 teaspoon) Dried rosemary
- (2 Tablespoons) Butter or oil - for crisping the skin
Directions
- Mix the seasoning:Combine salt, pepper, paprika, garlic powder, thyme, and rosemary in a small bowl. Mix well.
- Season the chicken: Pat the chicken dry with paper towels. Rub the seasoning mixture all over the chicken (inside and out). You can save any leftover seasoning for next time.
- Roast low and slow: Place the chicken in a roasting pan with a lid (or cover tightly with foil). Roast at 225°F for 8-10 hours.
- Crisp the skin: Remove the lid or foil. Brush the chicken with melted butter or oil. Crank the oven up to 450°F and roast uncovered for 10-15 minutes until the skin is golden and crispy.
- Rest and serve: Pull the chicken out when the internal temperature hits 165°F. Let it rest for 10 minutes before carving.
Notes
The low, slow heat keeps the meat moist and breaks down the collagen for tender, fall-off-the-bone chicken. The high heat finish gives you crispy skin. Serve it warm for dinner, or keep it in the fridge for easy lunches during the week.
