Happy Spring Season. Last week you got a good taste of desserts to add to your table. Did you try any of those delicious delights? I’m always asked, how do you make meat/poultry and fish taste so good if you do not eat it? Answer: Instincts. Seriously, I am an instinctual home cook. (Not professional in any manner and very far from it) It is not always a home run, but I do not give up. This is one of those dishes I have never tasted, but it was a hit in our home from day one.
The look on LA’s (my baby’s daddy, ok ok, husband too) face was priceless. Our friends and family rave over this chicken. To this day I have no idea what it tastes like. All I know is, I created a chicken in the garden and it worked. It worked so well, I’m sharing it with you here, just in case you’re looking for a delectable chicken recipe.
If you’re looking for something to cook for Easter/Passover or for any other time, this is sure to please. Even if you’re not with family and friends this spring holiday, honor your moment. You can create leftovers with it, make a wrap, soup, and/or freeze it. Using fresh herbs adds an extra nutritional component.
Sauté some kale and make a salad and you’re good to go. (Cornbread does not hurt to add either). From my domain to yours, I hope you enjoy and remember to always give thanks.
Chicken in the Garden
- 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 of fresh rosemary
- 1 small bunch of fresh thyme sprigs
- 1 small bunch of fresh sage leaves
Method of Preparation:
- Rinse the chicken in cold water and then put it 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 thoroughly 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 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 not burn down the house! Serve the chicken alongside the reserved herbs.
Let me know how it came out by leaving a message below.
Happy Easter and Happy Passover
Much love and gratitude,
Certified Holistic Health Coach
Certified in Gut Health
Auricular Therapy (Ear Seeds)
Author of The Thriving Child, Shut Up and Cook!