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slow-roasted chicken...
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You will need:
1 (3 1/2 -to 4- pound) chicken, rinsed well and patted dry with paper towels
1 1/2 tsp. coarse kosher salt
1/2 tsp. freshly ground black pepper
1 lemon, halved
2 sprigs of fresh rosemary
2 bay leaves
6 garlic cloves, smashed and peeled
1 tbsp. extra-virgin olive oil
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Rub the chicken all over with the salt and pepper, especially inside the cavity. If you want to draw this out even more, let the bird marinate in the fridge, uncovered, all day long (4 to 8 hours).
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Preheat the oven to 200 degrees F. In a baking dish, gently lay the chicken down on her breasts. Squeeze the lemon juice all over her and then thrust the squeezed-out lemon halves into her cavity along with the rosemary, bay leaves, and 2 of the garlic cloves.
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I didn't have garlic cloves so I just used minced garlic.
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Scatter the remaining garlic in the bottom of the pan. Cover tightly with foil and roast her long and slow, all night long, for 8 hours. (Or start your bird in the morning and serve for dinner.)
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Take the chicken out of the oven and turn on the broiler. Unwrap the bird and use two spatulas to move her to a waiting platter. Take care; after her night she might just well fall apart (then you know you did a good job). Drain any liquid that accumulated in the bottom of the pan (save this stock for another use). Discard the bay leaves. Move the chicken back to the pan, breast side up. Drizzle with the oil and broil until the breast is golden brown and the chicken can't take it anymore, 2 to 4 minutes longer.
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Let the chicken rest for at least 5 minutes, then devour. You won't need a knife; the meat will fall off the bones at your very touch.
*all rights for this recipe is reserved for the author of the book Fifty Shades of Chicken - FL Fowler
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