In the hustle and bustle of everyday life, where time is a luxury, this slow-roasted chicken cooked at a low temperature until the tender meat falls off the bone is a fantastic comfort food idea, whether it's a midweek dinner or a classic Sunday roast. And since it’s still spring and wild garlic is available at the market stalls, a wild garlic pesto to drape over the freshly roasted chicken adds just the right touch of freshness. Moreover, since we’re always in a rush, this chicken requires minimal preparation: while it browns slowly in the oven, we can enjoy some extra time doing what we love!
Today’s chicken recipe doesn’t even have a strict recipe: simply fill it with aromatic herbs and plenty of lemon halves or quarters, rub it with salt crystals, and season it with freshly ground pepper, drizzling it with oil and lemon juice. Then, place it in the oven at 160 degrees Celsius (320 degrees Fahrenheit) for two to two and a half hours or until it is perfectly browned. (We all have different standards of perfection; mine means slow-roasted chicken with crispy, golden-brown skin, sometimes even a little charred!)
When the clock shows that the chicken is nearly ready, we prepare the pesto: in a food processor, combine a bunch of wild garlic, one garlic clove, 60 g of grated Parmesan, 30 g of pistachios, and 100 ml of high-quality olive oil. Blend everything until it becomes a vibrant green paste, carrying the slightly garlicky flavor of spring.
All that’s left to do is to coat the beautifully browned chicken with this wild garlic pesto and enjoy it joyfully.
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