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1
Preheat oven to 250u00b0 F. Remove the chicken from the tea brine and pat it dry inside and out with paper towels. Place the garlic cloves and the tea bag into the chicken's cavity. Tie the chicken's legs, tuck the wings under the chicken, and place it breast-side up into a 9 x 13-inch roasting pan.
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2
Rub the lemon juice all over the skin of the chicken and then rub on the olive oil. Combine the salt, pepper, cayenne, and garlic and pat the mixture all over the bird.
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3
Roast for about 3 hours. After the first hour of roasting, start basting occasionally by tipping the pan to release the juices from the cavity. Do this about every half hour or so.
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4
After the slow roast, raise the oven temperature to 375u00b0 F and continue to roast for about 15 minutes. Let rest for about 10 minutes before serving.
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5
Note: If you're roasting a chicken larger than 3 pounds, you'll need to increase the slow-roasting time. I usually roast a 5- to 6-pounder for about 4 1/2 to 5 hours at 250u00b0 F.
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6
Bring the water up to a boil and add the tea bags and lemon peel. Turn off the heat, cover the pot, and let the tea steep for 10 minutes.
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7
Stir in the sugar and salt and then let the mixture cool to room temperature. After it reaches room temperature, stir in the lemon juice.
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8
Place the chicken in a gallon-sized freezer bag and pour in the tea. Place the bag on a sided dish and place in the fridge for about 24 hours. Occasionally turn the chicken to distribute the tea all over.
