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Slow-Roasted Garlic and Lemon Chicken (Nigella Lawson) Recipe

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This recipe for Slow-Roasted Garlic and Lemon Chicken (Nigella Lawson) is from Feed My Sheep, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 chicken (31/2 to 4 lb.) cut into 10 pieces
1 head garlic, separated into unpeeled cloves
2 lemons, cut into chunky eighths
3 Tbsp olive oil
10 Tbsp white wine
Black pepper
Small handful fresh thyme
Directions:
Directions:
Preheat the oven to 300º.
Put the chicken pieces in a roasting pan and add the garlic cloves, lemon chunks and thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over later.
Add the oil and, using your hands, mix everything together. Spread the mixture out, making sure all the chicken pieces are skin-side up.
Sprinkle over the white wine and grind on some pepper, then cover tightly with foil and put in oven to cook, at flavor-intensifyingly low heat, for 2 hours.
Remove the foil from the roasting pan, and turn up the oven to 400º. Cook the uncovered chicken for another 30-45 min. Skin will have turned golden brown and lemons will have begun to caramelize at edges.
I like to serve this as it is, straight from the roasting pan, so just strew with remaining thyme and dole out.
Personal Notes:
Personal Notes:
Simple and delicious!!!

 

 

 

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