Prep 10 mins
Cook 2 hrs 30 mins
This is a delicious Nigella Lawson recipe that was printed in our Sunday paper some time ago. It's great to throw into the oven on a chilly Sunday afternoon. The dried herbs can be any that you like...rosemary, lavender, thyme, tarragon or oregano, or a mixture of all or any of those. Plan ahead, this has to marinate overnight.
- 10 chicken pieces
- 1 lemon, juice of
- 1⁄4 cup olive oil
- 1⁄4 cup honey
- 1⁄2 cup red wine or 1⁄2 cup white wine
- 2 cloves garlic, smashed
- 1 tablespoon dried herbs (lavender, rosemary, thyme, oregano)
- 1 -2 tablespoon chopped fresh parsley (optional)
- lemon slice (optional)
- Place chicken pieces into a large freezer bag; squeeze lemon juice into a bowl, add olive oil, honey and wine; stir until honey is dissolved and pour mixture into the bag with the chicken, then add garlic and herbs to bag; smush things around well then place bag in a dish and refrigerate overnight.
- Heat oven to 325°; put chicken, skin side up, into a roasting pan with the marinade; cover pan tightly with foil and cook for 2 hours, then remove foil and turn up oven to 425° and cook for another 15-25 minutes, or until chicken skin is browned- watch it carefully as the honey in the marinade can make it burn quickly.
- Place chicken onto a warmed platter; spoon off excess fat from the cooking liquid left in the pan and place the pan onto a burner over medium heat.
- To make the sauce, scrape any concentrated bits from the pan's surface and add 1/2 water to dilute; stir until golden brown and pour over chicken.
- Garnish with parsley and lemon slices, if desired.
Made this the weekend the recipe was published (October 15, 2004) and have been making it ever since. One time I had marinated the chicken for 2 days (not by choice) and thought it was ruined (overpowering taste), but came out just as good as if it had marinaded over night.
Everyone liked this a lot. I used a lot more herbs. I winter over my herbs under lights and the oregano was getting out of hand.