Shaheen Peerbhai & Jennie Levitt's Cold-Oven Roast Chicken
"This recipe is a boon in warm weather, because you don’t preheat the oven at a ripping 500° F. In fact, you don’t preheat the oven at all. The technique Shaheen Peerbhai & Jennie Levitt spun together for their Friday Lunch series in Paris is one that they now use for every gently cooked chicken salad and sandwich, for picnics and beyond—and it’s already become one of the most popular recipes in their book. Adapted slightly from Paris Picnic Club (Sterling Epicure, 2018). To read the full story, head here...."
INGREDIENTS
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8 chicken thighs (or 1 whole chicken)
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Coarse sea salt
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2 tablespoons olive oil
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1 head garlic, cloves separated and peeled but kept whole
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2 sprigs fresh rosemary
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2 sprigs fresh thyme
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4 to 5 fresh sage leaves
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Peel and juice of 1 lemon (the yellow part of the peel only, using a vegetable peeler)
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Coarse sea salt and freshly ground black pepper
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