Every Sunday I slow-roast a chicken. I truss the bird, dress it with herbs, olive oil, and a generous sprinkling of salt and set it on a bed of vegetables - whichever I happen to have on hand. It's a happy ritual and one that helps to feed us all week long, and, later, when I make bone broth to last all week long.

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Chicken with Preserved Lemon Recipe

Prep Time5

Cook Time2 45

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Ingredients

1 whole chicken (about 4 pounds)
1 ½ pounds Russet potatoes (cubed)
6 cloves garlic (chopped)
3 preserved lemons (chopped)
2 tablespoons chopped fresh savory
2 tablespoons extra virgin olive oil
1 tablespoon fine sea salt

Instructions

Heat the oven to 275 F.
Rinse the chicken, inside and out, in a gentle stream of water. Pat it dry, then truss it with 100% cotton cooking twine.. Place the trussed chicken in a baking dish, and arrange the potatoes, garlic and lemons around the chicken.
Brush the chicken with olive oil, and sprinkle it generously with sea salt and chopped savory. Drizzle any remaining olive oil over the potatoes, lemon and garlic.
Roast, uncovered, at 275 F for 2 hours, increase the oven temperature to 375 F and continue roasting a further 45 minutes or until the skin of the chicken crisps and turns brown, and its juices run clear. Allow the chicken to rest for 10 minutes before slicing and serving.

Notes

If you cannot find savory, substitute fresh thyme.

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