Slow-Roasted Sunday Chicken

NOTE If you're having trouble stirring the orzo, Just lift up the chicken to move it around

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200F

Step 2

In a small bowl, combine the chopped garlic, thyme leaves, chopped rosemary, paprika, and 2 teaspoons lemon zest. Add the olive oil and a generous pinch each of salt and pepper and stir to combine. Rub the seasoned oil all over the chicken and under the skin to season the breast Stuff 2 onion quarters into the cavity of the chicken.

Step 3

Place the chicken, breast-side up, in a large Dutch oven or oven-safe pot with a lid. Cut 1 lemon into wedges. Scatter the lemon wedges, the remaining 2 onion quarters, the whole garlic cloves, and the thyme and rosemary sprigs around the chicken. Driode the balsamic vinegar over the chicken breasts, then scatter 2 tablespoons of the butter over them

Step 4

Cover the pot and roast the chicken for 2 hours and 45 minutes to 3 hours. Remove from the oven. Increase the oven temperature to 425°

Step 5

Discard the lemon wedges, onion, and berb sprigs. In the pot, scatter the remaining 1 tablespoon butter and the orzo around the chicken, stirring until the butter is melted. Sprinkle the spinach around the chicken. Pour in the wine and broth and season with salt. Cut the remaming lemon into slices and add the slices to the pot

Step 6

Return the pot to the oven and rost, uncovered, until the orzo is al dente and the chicken skin is golden brown, 15 to 20 minutes more. It's okay if there is some liquid left in the pot

Step 7

Stir the dill into the orro. Serve the chicken straight from the pot, with additional herbs, if you like, for each plate.