Slow Roasted Lemon Chicken
My Dad’s Lemon Roasted Chicken is a discovery definitely worth trying out. In a tangy twist on a classic chicken recipe, a whole (organic, free range!) chicken is rubbed inside and out with aromatic herbs, then baked with freshly squeezed lemon juice and EVOO for a light and flavorful Italian dish. Paired with roast potatoes, it makes for a perfect meal.
Additionally, this recipe is chock-full with brain essential nutrients, in particular all essential amino acids that our brain uses to make neurotransmitters like dopamine and serotonin. Plus, sage and rosemary have long been praised for their memory supportive effects and nerve toning qualities.
Prep time: 10 minutes; Total time: 70 minutes; Difficulty: low
Recipe type: Entree
- 1 whole organic, free-range Chicken
- 1 large Onion, chopped
- 6 Garlic cloves, crushed
- 4 sprigs fresh Rosemary
- Small bunch of fresh Sage
- Juice of 1 Lemon
- 2 teaspoons EVOO
- 2 tbsp Braggs Liquid Amnios
- Preheat oven to 350º F.
- Rinse the chicken and place in a crockpot, breast-side down. Scatter onion and garlic cloves around the pot, as well as inside the chicken. Insert the rosemary and sage inside the chicken. Pour olive oil and lemon juice over the chicken. Drizzle with Braggs liquid amnios.
- Put the pot in the oven and cook for 60 minutes. For the last 10 minutes, or once the chicken is cooked through, switch to broiler mode to brown and crisp the skin. Sprinkle salt over the chicken skin (optional).
Slow roast version
- Preheat oven to 300º F.
- Prepare the chicken as above and place in a French oven, breast-side down.
- Put the pot in the oven and cook for 3 hours. Every hour, bast the chicken with its juice. Allow to cool for 15 minutes.