Slow Roasted Whole Chicken: Certified Organic, No Refined Sugar

October 19, 2026

Slow Roasted Whole Chicken: Certified Organic, No Refined Sugar

This Slow Roasted Whole Chicken is as simple as it gets. Golden, juicy, fall-apart tender meat made with just 4 simple ingredients: a whole chicken, olive oil, water and Love My Earth Brisket Quick Stix 55g – Organic recipe base & seasoning. The sachet does all the seasoning for you, so there's no long list of spice jars and no guesswork.

Love My Earth Quick Stix Mixes are certified organic and made in Australia, blending tomato, smoked paprika, garlic, cumin, thyme and coriander with just a touch of coconut sugar - mouthwatering roasted meats without all the sugar.

Ingredients for a tender, slow roasted whole chicken:

2.5kg whole chicken
1 sachet Brisket Quick Stix 55g – Organic recipe base & seasoning
Olive oil, for rubbing
½ cup water
2 tbsp cornflour, for the gravy

How to make slow roasted whole chicken:

Butterfly: your chicken by removing the removing the backbone and pressing the bird flat so it cooks faster and evenly
Rub: your chicken all over with olive oil and place it in a deep oven tray.
Season: by sprinkling the whole sachet of Brisket Quick Stix Mix over the chicken, coating it well on all sides and under the skin where you can.
Rest: in the fridge for 1 hour to let the flavour penetrate right through.
Add: ½ cup of water to the tray.
Roast uncovered: at 160°C for 1 hour 30 minutes. The lower temperature lets the chicken colour gently without catching the spices.
Cover and finish: with foil, increase the oven to 180°C and roast for a further 1 hour 30 minutes, until the meat pulls apart easily. The foil protects the spice crust and keeps the chicken beautifully moist. The juices should run clear and a thermometer in the thickest part of the thigh should read at least 75°C.
Thicken: the gravy by adding 2 tbsp cornflour to the pan liquid, bringing it to the boil and stirring until thickened.
Carve or pull apart: slice into pieces, or shred with two forks and serve hot.

Tip: Covering for the second half is the trick here - the spice blend is rich in paprika and garlic, which can catch and turn bitter at higher temperatures. The foil keeps the crust intact while the chicken finishes cooking. Cooking times will vary with the size of your bird, so check a smaller chicken earlier.

Serving suggestion:
Serve warm with your favourite sides - salad, rice, roasted or mashed potatoes. Any leftovers are brilliant piled into rolls, sandwiches, wraps or tacos the next day, or shredded through pasta with the gravy.

Recipe Time: