Prep: 15 minutes / Marinate: 1 hour / Cook: 75 minutes
- 1 whole chicken (about 4 pounds) – (Time saver: save yourself time by having the butcher cut it into 8 pieces)
- 1 bay leaf, torn (Time saver: If you’re handy with herbs, use fresh ones – I’m sure it’s delicious! We were short on time in my house, so went with the dried herbs for all of the ones used here)
- 1 teaspoon rosemary, chopped
- 1 tablespoon chopped thyme
- Juice of 2 lemons (Time saver: I did actually squeeze the lemons myself, but when I couldn’t find my lemon juicer and had to do it by hand, I swore I’d always use the pre-squeezed kind. I keep a squeezy bottle of DreamFoods Organic (not from concentrate) Lemon Juice in my fridge. If you do that, the volume of 2 lemons juiced is 1.75 ounces)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- cracked black pepper
- 1 organic lemon, thinly sliced
- 1 blood orange, thinly sliced
- 1/3 cup white wine or rose
- Optional (for spooning on at the end – I didn’t use either, but you do you :)….): 2 tablespoons capers, 1 teaspoon agave nectar
- Marinate the chicken: Place chicken, bay leaf, rosemary, thyme, lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper in a glass bowl, cover, and allow to marinate for an hour or more (Keep in the fridge while you marinate, especially if marinating for over an hour).
- Preheat oven to 400
- Arrange chicken in a dutch oven or baking dish (make sure it’s small enough so that everything is snug and in juices).
- Pour remaining marinade on top.
- Season the chicken with a little more salt and pepper, top with the orange and lemon slices, add the wine, and drizzle on a little more olive oil.
- Cook, uncovered, for 1 hour and 15 minutes (until skin nicely browned and inner chicken temp reads 165 degrees)
- Remove, and add agave and capers if desired. Or just eat.
(Recipe modified from the original at Goop.com)