Ingredients
- •1 whole chicken (4–5 lbs), giblets removed
- •2 tbsp kosher salt
- •1 tsp black pepper
- •6 cloves garlic, minced
- •2 lemons (1 zested and juiced, 1 quartered)
- •3 tbsp olive oil, divided
- •2 tsp dried oregano
- •1 tsp dried thyme
- •½ tsp red pepper flakes
- •3 tbsp fresh parsley, chopped
- •2 tbsp unsalted butter, melted
Instructions
1
Pat chicken dry and season with kosher salt. Refrigerate uncovered 2–8 h.
2
Preheat sous vide water bath to 152°F (67°C).
3
Make marinade by combining minced garlic, lemon zest, lemon juice, 2 tbsp olive oil, oregano, thyme, red pepper flakes, and black pepper.
4
Rub marinade all over chicken and inside cavity. Stuff cavity with lemon quarters.
5
Truss chicken and place in bag. Seal and submerge in water bath.
6
Cook for 3.5 to 4 h.
7
Preheat oven to 450°F (232°C).
8
Remove chicken from bag and pat completely dry.
9
Brush with melted butter and remaining 1 tbsp olive oil.
10
Roast on wire rack for 15–20 min until skin is crispy and golden.
11
Rest 10 min, garnish with fresh parsley, and carve to serve.
Notes
- •The lemon marinade penetrates deeply during the long sous vide cook
- •Save the bag juices and reduce with white wine for a pan sauce
- •This method keeps breast meat incredibly moist while fully cooking the dark meat
Nutrition information
Calories
360 cal
Protein
41g
Fat
19g
Carbs
3g
Tags
mediterraneanlemongarlicfamily dinner