Low-Temperature Roasted Garlic and Herb Chicken

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Succulent chicken slow-roasted at a low temperature with garlic and fresh herbs for tender, juicy meat and aromatic flavor. This American-inspired low-carb recipe, ready in about 225 minutes, pairs whole chicken, garlic cloves, minced, fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 330 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 210 min Serves 6 American cuisine 330 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 275°F. Pat dry a 4-pound whole chicken with paper towels and place it breast side up on a roasting rack inside a roasting pan.
  2. Step 2: In a small bowl, mix 6 minced garlic cloves, 2 tablespoons chopped fresh rosemary, 2 tablespoons chopped fresh thyme, 3 tablespoons olive oil, 2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper until combined.
  3. Step 3: Rub the garlic-herb mixture all over the chicken, including under the skin where possible, to infuse flavor deeply.
  4. Step 4: Squeeze juice from 1 halved lemon over the chicken and place the lemon halves inside the cavity.
  5. Step 5: Pour 1 cup chicken broth into the bottom of the roasting pan to keep the environment moist during the low-temperature roasting.
  6. Step 6: Roast the chicken uncovered at 275°F for 3 to 3.5 hours, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F and the skin is lightly golden.
  7. Step 7: Remove the chicken from the oven and tent loosely with foil. Let rest for 15 minutes to allow juices to redistribute before carving.

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