Slow-Roasted Chicken

Loaf-pan Chicken
Loaf-pan Chicken. Photo (c) John Mitzewich
  • 2 hrs 15 mins
  • Prep: 15 mins,
  • Cook: 2 hrs
  • Yield: Serves 6

This recipe is adapted from one by champion pitmaster, Chris Lilly from Big Bob Gibson’s BBQ. Slow-roasting in a moist, flavorful environment produces a chicken that is very tender, juicy and delicious.


What You'll Need

  • 3/4 cup applesauce
  • 2 tablespoons Worcestershire sauce
  • 1 whole chicken (about 3 1/2 pounds)
  • 1/2 small yellow onion (sliced thin)
  • For Dry Rub:
  • 1 tablespoon brown sugar
  • 2 teaspoons smoked paprika
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon garlic salt
  • 1 teaspoon black pepper (freshly ground)
  • 1/2 teaspoon cumin (ground)

How to Make It

1. Preheat oven to 300°F.

2. Stir together the applesauce and Worcestershire in a bowl. Place the onion in the bottom of a 9 x 5 loaf pan. Hold the chicken upright over the loaf pan and spread all over with the applesauce mixture, allowing the excess to fall into the pan.

3. Combine the dry rub ingredients. Season the cavity with about a teaspoon, and sprinkle the rest evenly over the entire chicken.

Place the chicken breast-side-up in the pan. Bake for about 2 hours, or until a thermometer reads 165 degrees F. in the thickest part of the thigh.