Slow-Roasted Garlic & Lemon Chicken

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.

• Ready In: 17 mins
• Serves: 4-6

Ingredients

• 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

1. Pre-heat the oven to 160ºC.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve straight from the roasting tin to plate.