Get your camera ready for this chicken’s close-up. The before and after moments of this beauty are so pretty. I like using fresh herbs and allowing it to slow cook. It’s perfect for a Sunday or holiday dinner.
- 1 (4-pound) chicken
- 1/2 cup white distilled vinegar
- 2 tablespoons olive oil
- 1 1/2 teaspoon sea salt or Sea Veg.
- 2 lemons, quartered
- 6 garlic cloves, peeled
- 1 small bunch fresh rosemary
- 1 small bunch fresh thyme sprigs
- 1 small bunch fresh sage leaves
Method of Preparation:
- Rinse the chicken in cold water and then put in a bowl. Add the white distilled vinegar, cover the chicken with cold water, and let it sit for 30 minutes. Then pour out the vinegar water and wash the chicken throughly under cold running water, patting it dry with a few paper towels.
- Preheat oven to 250 degrees F. Remove the chicken from the bowl and transfer it to a large pot (with an oven-safe lid) or Dutch oven. Rub the chicken with olive oil and sprinkle sea salt or Sea Veg. Sprinkle salt in the cavity of the chicken and stuff the cavity with a few of the lemon pieces, some garlic cloves, and some sprigs of rosemary and thyme, as well as some sage leaves. Place the remaining quarters of the lemon around the chicken, along with the remaining garlic cloves and herbs. The chicken should be completely covered with herbs. Cover the pot with a lid and transfer to the oven to roast for 4 hours, basting it with its own juices every 30 minutes or so.
- After 4 hours, uncover the pot, remove the herbs that are covering the top of the chicken (so the herbs do not burn while broiling), and reserve for later. Turn the broiler on high for 5 to 10 minutes or until the chicken is golden brown. Keep a close eye on it while it’s broiling. Set a timer as a reminder if needed so the chicken does not get scorched and you do nit burn down the house! Serve the chicken alongside the reserved herbs.