This is probably the simplest and most flavorful recipe I have ever tasted. It can be made simply, with red potatoes, fresh lemons, and garlic, or exotic, with sweet potatoes and preserved lemons. I have made it with carrots, too. Any way you make it, it’s sublime. The slow cooking brings out the flavor and seals in the moisture. It makes a special dish for a celebration, but it’s also a great treat at the end of a long day. Thank you to nourishingkitchen.com for this spectacular dish. Prep time is just 10 minutes, cooking time is just under 3 hours.

• 1 whole chicken, about 4 pounds
• 1 1/2 pounds red or sweet potatoes, peeled and chopped into bite-sized pieces
• 6 cloves garlic, coarsely chopped
• 3 fresh or preserved lemons, in small, thin slices
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 2 tablespoons extra virgin olive oil
• 2 teaspoons sea salt

Heat the oven to 275 F.

Rinse the chicken, inside and out, in a gentle stream of water. Pat it dry, then truss it with 100% cotton cooking twine. Place the trussed chicken in a baking dish, and arrange the vegetables, garlic, and lemons around the chicken.

Brush the chicken with olive oil, and sprinkle it generously with sea salt and herbs. Drizzle remaining olive oil over the vegetables and garlic.

Roast uncovered at 275 F for 2 hours. Then raise oven temperature to 375 F and continue roasting 45 minutes more until chicken skin becomes crisp and turns brown, and juices run clear. Allow the chicken to rest for 10 minutes before slicing and serving.