Slow roasted Garlic and Lemon Chicken
(from Mainergirl’s recipe box)
Meh, chicken was too dry. Bitter tasting garlic
Source: Nigella Lawson
Prep time: 15 minutes
Cook time: 160 minutes
Serves 6 people
Ingredients
- 1 chicken, 3.5-4 lbs cut into 8 pieces
- 1 head garlic separated into unpeeled cloves
- 2 lemons, cut into chunky eighths
- 3 tbsp olive oil
- 10 Tbsp white wine
- pepper
- Small handful of fresh thyme
Directions
-
Preheat oven to 300F.
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Put the chicken pieces into a roasting pan and add garlic cloves, lemon chunks, and thyme leaves roughly pulled off the stalks (reserve a few for garnishing).
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Add the oil and mix everything together so all contents are coated with oil, then arrange the chicken pieces skin side up.
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Sprinkle over the white wine and grind on some pepper.
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Cover tightly with foil or lid of pan and cook for 2 hours.
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Remove foil from pan after 2 hours and turn oven heat up to 400F. Cook the chicken uncovered for another 35-40 min until the skin is brown and the lions are scorching and caramelized at the edges.
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Garnish with fresh thyme fronds and serve.