Slow Roasted Garlic Herb Chicken

What You Need:

  • 4 lb spatchcock chicken

  • 3 tbsp extra virgin olive oil

  • 1 tbsp Celtic Caterer Gaelic seasoning (or use a mixture of garlic powder & dried thyme)

  • 1 tbsp crushed peppercorns

  • 3 tbsp capers

  • 1 handful fresh dill

  • 1 handful fresh parsley

  • 1 handful fresh rosemary

What To Do:

  • Rinse chicken with cool water, then pat dry

  • Place on baking sheet, skin side up

  • Drizzle olive oil over entire chicken

  • Sprinkle dry seasonings onto chicken, then massage them in making sure to coat entire chicken with seasoning blend and olive oil

  • Using your hands, tear dill, rosemary, and parsley into small sections as you sprinkle them onto the chicken

  • Save a few sprigs of the fresh herbs and place them under the chicken

  • Sprinkle capers over entire chicken

  • Cover baking sheet in foil and bake in oven for 3 1/2 hrs at 200*

  • Remove foil and baste chicken thoroughly in its own juices

  • Raise oven temperature to 400* and continue cooking chicken for 20 minutes

  • Baste chicken in its own juices again

  • Broil on high for 4-5 minutes (watching closely so as not to burn)

  • Remove from oven and enjoy!!

Poultry, MainChristine HofmeisterComment