Slow-Roast Chicken

Slow Roast Chicken
Taking the chicken directly from the refrigerator, slow-roast the chicken in a 200* oven for 55 minutes per pound.
When the slow-roast is over, turn oven up to 475* and cook the chicken for another 15 minutes.
Remove the chicken.

Note the absence of a chicken gravy. Cooking the chicken at such a low temperature means the juices that normally flow out of a chicken in a hotter oven stay in the chicken. So, no gravy. But a much juicier bird.

Salt and pepper is all you really need.

But, here are two seasoning options where the seasoning is applied after the slow roast and before the hot oven cooking @ 475.

1. Brush this marinade all over the bird: melted butter, fresh lemon juice, salt, freshly ground pepper, and finely chopped parsley. Return the chicken for its 475*, fifteen minute stint. Then the chicken sets for 30 minutes.

2. Brush this marinade all over the bird: olive oil heavily infused with garlic, seasoned generously with salt and pepper. Return the chicken for its 475*, fifteen minute stint. Then the chicken sets for 30 minutes.

This next seasoning option is applied after the hot oven cooking @ 475*, otherwise, the marinade may burn.

As soon as you remove the chicken from its 15 minutes stint in the 475* oven, brush a marinade of sesame oil, soy sauce, and gochujang sauce all over the bird.
Now the chicken sets for 30 minutes.