So, a funny thing happened the other week.
In attempt to research some great recipes for those who work out of the home, I stumbled upon Gwyneth Paltrow’s 10 hour chicken (thanks Molly!). It sounded incredible. Minimal ingredients and fresh flavors slowly roasting away in the oven all day while you’re busy at the office. Couldn’t be easier.
Well, in posting a teaser on Facebook I immediately was responded with comments like “wait – you’d leave your oven on while not at home?”
Um… all the time. Is that weird?
Quickly I found out that yes, it is. In an abundance of comments only one other thought like me and Gwen. We all know she isn’t sitting at home for 10 hours straight.
So, I’m going have to rethink my approach here in regards to this recipe. It doesn’t change how delicious it is, that’s for sure. Yet it does change the entire thought process behind it. If taking the risk with the oven isn’t your thing, then view this as the perfect lazy at home all day in sweats type of recipe.
Either way, you can’t go wrong. M pretty much wanted to marry me all over again when we had it. Nailed it.
- 1 whole chicken, roughly 5 lbs, washed and dried.
- 2 lemons cut in half
- sea salt
- freshly ground pepper
- 4 garlic cloves
- 5 branches of fresh thyme
- couple handfuls of potatoes
- 2 onions sliced up
- 4 large carrots, peeled and cut into large chunks
- Preheat oven to 200 degrees.
- Grab a large roasting tray and throw in your potatoes, carrots, and onions.
- Place the chicken on top, breast side down. Salt & pepper the entire tray generously.
- Squeeze the lemon all over and then stuff them in the cavity along with the garlic cloves and thyme.
- Cover the try tightly with foil. Into the oven it goes for 9 & 1/2 hours.
- Remove foil. At this point Gwen says to flip the chicken and then roast for another 20-25 minutes at 425 degrees. The roasting at a higher temp part is definitely needed but it's not necessary to flip the chicken. I've made it twice, once flipped (the chicken came totally apart) and once not. Both were delicious, one way was just prettier.
Oh and if you want to go a bit above and beyond, a homemade gravy from the stock the recipe yields can be found here. It was heavenly.
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I totally think this could work either way….its just peoples preference to do it however they please. Facebook drama will never cease but at least it was a hit! Hope you’re having a blast in Cali!
Tia @ HoPo recently posted…Make your Blogger header SPOOKY- A Giveaway!
Hi there Courtney,
I found your post on Triberr. 🙂
I’m definitely going to try this recipe. I don’t think it would be bad to leave an oven on at 200 degrees but since I work at home I can keep an eye on the oven.
Thanks for sharing this recipe with us. Happy Tuesday!
Corina Ramos recently posted…Coaching Tips For Customer Service Reps
Thank you so much for visiting Corina! Hope you enjoy if you try it out!
I was firmly in the ‘no oven’ camp but I think it could work just as well in a crockpot. Nothing more comforting than a fall roast chicken and this one looks delish!
Christine recently posted…In Summer
Thanks Christine!! Let me know if you try it out!
This sounds amazing. Definitely going to try. When my kids were in sports, scouts etc I had several meals I cooked while I was at game or picking them up. Even a couple that had the oven set to come on no more than 30-40 min. after I left. They were ready when we got back. They tell you to take meat out 30-40min before cooking so it seemed fine. I cooked beef stew @200 9-6:30 while at work. It worked for us.
Thanks Deb! Glad to hear- when you have kids in activities there aren’t many other options – right?
I might just have to give this a go! I’ve done slow-cooked chicken in the oven at low temp for 2-3 hours and it comes out so tender and great. I’m sure the longer and slower the better, can’t wait to try it!
Katie @ Loverly She recently posted…MISSING OCTOBER.
Thanks Katie – let me know if you try it out! We LOVED it.