Recipe by ozzygirl
I cannot claim this recipe as my own. Its actually a Nigella Lawson recipe (thanks Lifestyle Channel in Australia!!!). It is a super easy and extremely tasty one-pot recipe. I make it summer and winter, but I can see why it is good for summer due to the lightness of the dish. Perfect with either the full contingency of roast veg or equally with a nice light salad, cold or warm.
Top Review by ~Lauri~
Nigella's recipe is one of our go-to favorites. The slow (300F) oven does something magical to the simplicity of chicken, lemons and garlic, and the final time at 400F brings it to crispy, browned perfection. The only variation we've ever tried is adding one quarter of a preserved lemon (very thinly sliced, using both flesh and peel) about an hour into the slow, covered cooking. This is totally not necessary, but by the time the chicken is done, the preserved lemon has virtually disappeared, adding yet another layer of wonderful flavor. Either way, this is divine! Roasted broccoli spears make an ideal accompaniment, taking just 10 minutes in the hot oven while the chicken rests on the counter just before serving.
- 1 roasting chicken, cut into 10 pieces
- 1 head garlic, separated into unpeeled clove
- 2 lemons, unwaxed and cut into 8 pieces
- fresh thyme
- 3 tablespoons olive oil
- 150 ml white wine
- black pepper
Directions See How It's Made
- Pre-heat the oven to 160ºC.
- Put the chicken pieces into a roasting tin and add garlic cloves, lemon chunks and the 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, then 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 the oven to cook, at flavour-intensifying low heat, for 2 hours.
- Remove the foil from the roasting tin, and turn up the oven to 200ºC and cook the uncovered chicken for another 30-45 minutes, by which time the skin on the meat will have turned golden brown and the lemons will have begun to scorch and caramelise at the edges.
- Serve straight from the roasting tin to plate.