Slow roasted chicken in a Dutch oven with roasted broccoli. If you love rotisserie chicken, you'll love this easy recipe. This is chick moister and fall-off-the-bone tender with crisp skin.
For the recipe you'll need a large Dutch oven (cockpot)...
INGREDIENTS
1 whole chicken
1/3 cups olive oil
2 tablespoons butter, softened
2 tablespoons jarred crushed calabrian chili
2 teaspoons lemon goop, lemon marmalade, or 2 teaspoons lemon zest, plus 1 teaspoon honey
2 teaspoons kosher salt, or more to taste
16 ounces fresh broccoli florets
Black pepper to taste
Instructions for Chicken
Preheat oven to 275 degrees. Mix olive oil, chili, lemon goop, and salt in a small bowl. Take half of the mixture and put it in another bowl and mix with softened butter. Tress chick's legs. place 2/3 of butter mixture under the breast skin, rubs rest of the butter all over the chick, inside and out. Sprinkle with kosher salt. Place in cockpot and cook for 2 hours.
Remove lid from cockpot and turn up heat to 400 degrees. Roast for about 30 minutes, or to your desired color.
Remove from oven and allow to rest in pot for about 15 minutes while you cook your broccoli.
Instructions for Roasted Broccoli
Heat oven to 500 degrees. Toss broccoli with 2 tablespoons of olive oil, salt and pepper. Put on a lined sheet pan and roast 10-15 minutes.
Place on a large bowl and toss with remaining chili lemon oil mixture. Season with salt to taste. Serve with roasted chick. Enjoy!
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