Slow-Roasted Garlic & Lemon Chicken
- Ready In:
- 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
- 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.
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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.
Where the HELL did Nigella Lawson learn to cook?? I followed the recipe to the letter, including cooking time and temperature, and yet this was honestly the DRIEST chicken I've ever eaten!!! The lemons were still bitter, despite the original recipe saying that they'd become nice and caramelised. And there was a general, unpleasantness about to the flavour. I'm guessing the white wine had something to do with that (before it totally evaporated leaving a stick black sludge in the bottom of the dish). I would be embarrassed to put my name to a recipe like this because it...was...disgusting!!!
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I live in Perth, Western Australia. I am an Office Manager in a Mining Exploration Company. I love summer and going to the beach. I also like rugging up in warm clothing during winter. I love watching cable tv with my hubby on quiet nights at home. I love cooking with a glass of red wine but equally I like a beer or two! I have two cats who I adore but who live with my parents as our place is on a main road and I want them to have a long life. We have recently acquired 2 Jack Russell puppies who are so adorable. They are now part of our little family. DH and I like to get away down south of Western Australia at least 4 times a year. We are happy to stay in 5 star hotels or camp! Depends on the mood! We have recently purchased a block way down south of Western Australia in a little coastal town called Hopetoun. We are looking forward to building a house and spending a lot more time down there, with the view that we will retire down there and enjoy our fishing life. I am happy with my life and look forward to having children with my lovely husband. I don't have many dislikes but I do dislike bitchiness and arrogance. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">