This chicken recipe is the easiest thing in the world and has become Trinity’s favorite meal. She even ate the left over chicken the next day, which is completely against anything she believes. No one will eat leftovers in our house except Lou, Tiara and I. I guess that means everyone except the two princesses will eat leftovers. Huh?
Anyways, I stole this recipe from Gwyneth Paltrow’s cookbook, my father’s daughter, but made a few small changes to avoid copyright infringement. I love this cookbook and use it all the time. If you are thinking of buying it, you can buy it right here in my Amazon store.
10 hour chicken
- 1 whole chicken, washed and dried.
- 2 lemons cut in half
- 1 teaspoon sea salt
- 1 teaspoon freshly ground pepper
- 4 garlic cloves
- 5 branches or fresh rosemary or 1/4 cup
Preheat oven to 200 degrees.
Place the chicken in a roasting dish, breast side down. Sprinkle the chicken with salt and pepper every where, including inside the cavity. If you chopped rosemary sprinkle it all over, but if you are too lazy like me, just lay the branches on top of the chicken and stuff one inside. Squeeze ONE fresh lemon all over the chicken and then shove the 2 unsqueezed halves inside the cavity and leave the other two squeezed halves next to the chicken. Put 2 garlic cloves inside the cavity and place the other around the pan somewhere.
Wrap the roasting dish tightly with aluminum foil and put it in the oven for 9 1/2 hours. Yes, really!
After the time has lapsed take the chicken out of the oven, take off the foil and boost the oven to 400 degrees. Add a little more salt and pepper and put the chicken back in for 15-20 minutes until the skin is browned. The chicken will be literally falling off the bone. You won’t even need a knife to carve it. I usually serve it with mashed potatoes, but it is great with any side dish.
If you have a question or problem you haven’t been able to solve or want a second opinion, why not ask “what would tiffani do? (w.w.t.d.?)
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