Lemon and Garlic Slow Roasted Chicken Recipe

Trim the leg tips and wing tips from the chicken, removing any excess fat from the neck. (If you're planning to make a confit soon, save the chicken fat.) Season the chicken generously, both inside and out.

Separate the 2 bulbs of garlic into individual cloves; there's no need to peel them.

Place about two-thirds of the garlic cloves inside the chicken cavity, and scatter the remaining cloves in the bottom of the roasting tin. Set the chicken on top of the garlic cloves. Pare the zest from the 2 lemons, wrap it in plastic, and set aside for a garnish later. Rub the lemon juice into the chicken, inside and out, then rub the 1 tablespoon olive oil over the breast.

Roast the chicken quickly for 30 minutes. After this initial roast, transfer it to the simmering oven and cook for at least 4 hours. If you've cooked it for six hours or more, the joints will pull apart easily for serving. Otherwise, let it stand for 10 to 15 minutes before carving.

Transfer the hot wok to the boiling plate and add the 2 tablespoons sunflower oil. Stir-fry the prepared vegetables in the oil for 3 to 4 minutes, until tender-crisp. You can serve the chicken on top of the vegetables, or mix it in if the meat has fallen off the bone.

A note on herbs: while lemon and tarragon is a classic pairing, the tarragon's specific notes tend to get lost in a long, slow roast. Lemon and garlic hold up better to the extended cooking time.