Slow-Roasted Chicken with Vegetables and Herbs
This dish features bone-in chicken pieces baked slowly with aromatic herbs, garlic, and vegetables, resulting in tender, flavorful meat and caramelized vegetables. The final appearance is rustic and inviting, with a bubbling sauce and crispy edges on the vegetables, perfect for a cozy, homey meal.
Equipment
- Roasting pan or baking dish
- Sharp knife
- Cutting board
- Wooden spoon or spatula
Ingredients
- 4 pieces bone-in chicken thighs or drumsticks preferably skin-on for best flavor
- 3 cloves garlic cloves minced
- 2 thick carrots peeled and chopped
- 2 stalks celery stalks chopped
- 1 medium onion chopped
- 2 teaspoons dried thyme or fresh thyme sprigs
- 2 tablespoons olive oil for searing and roasting
- to taste salt and freshly ground black pepper
Instructions
- Preheat your oven to 375°F (190°C). Begin by patting the chicken pieces dry with paper towels, then season them generously with salt and pepper.
- Heat a tablespoon of olive oil in a large ovenproof skillet or roasting pan over medium-high heat. Once shimmering, add the chicken, skin-side down, and sear until golden brown and crispy, about 5-7 minutes. Flip and cook the other side for another 3-4 minutes. Remove the chicken and set aside.
- Add the chopped onions, carrots, and celery to the same pan, stirring with a wooden spoon. Cook until the vegetables soften slightly and start to caramelize at the edges, about 5 minutes. The kitchen will fill with a fragrant aroma.
- Stir in the minced garlic and thyme, cooking for another minute until fragrant. Adjust seasoning with salt and pepper as needed.
- Nestle the seared chicken back into the pan on top of the vegetables. Drizzle everything with the remaining olive oil, then transfer the pan to the preheated oven.
- Roast uncovered for about 1 hour, until the chicken is tender and cooked through, and the vegetables are caramelized around the edges. Baste the chicken with juices from the pan halfway through if desired.
- Once done, remove the pan from the oven and let it rest for a few minutes. The sauce will be thick and fragrant, and the vegetables will be tender and caramelized.
- Serve the slow-roasted chicken hot, spooning the flavorful vegetables and sauce around the pieces for a hearty and rustic presentation.
Notes
For extra flavor, add fresh rosemary or a splash of white wine before roasting. To make the dish even heartier, include root vegetables like potatoes or parsnips.