Slow Roasted Chicken with Lemon and Garlic Recipe

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Slow Roasted Chicken with Lemon and Garlic
Serves 4
This is one of those recipes you just can't make once: that's to say, after the first time, you're hooked. It is gloriously easy: you just put everything in the roasting dish and leave it to cook in the oven, pervading the house, at any time of year, with the summer scent of lemon and thyme - and of course, mellow, almost honeyed garlic. I got the idea of it from those long-cooked French chicken casseroles with whole garlic cloves and just wanted to spritz it up with lemon for summer. The wonderful thing about it is that you turn the lemon from being a flavouring to being a major player; left in chunks to cook slowly in the oven they seem almost to caramelise and you can eat them, skin, pith and all, their sour bitterness sweetened in the heat.
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Prep Time
5 min
Cook Time
2 hr 45 min
Prep Time
5 min
Cook Time
2 hr 45 min
203 calories
5 g
32 g
13 g
11 g
2 g
126 g
34 g
1 g
0 g
10 g
Nutrition Facts
Serving Size
126g
Servings
4
Amount Per Serving
Calories 203
Calories from Fat 115
% Daily Value *
Total Fat 13g
20%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 32mg
11%
Sodium 34mg
1%
Total Carbohydrates 5g
2%
Dietary Fiber 1g
5%
Sugars 1g
Protein 11g
Vitamin A
1%
Vitamin C
37%
Calcium
2%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 chicken (approx. 2.25kg / 4½lbs) cut into 10 pieces
  2. 1 bulb of garlic (separated into unpeeled cloves)
  3. 2 unwaxed lemons (preferably thin-skinned) - cut into chunky eighths
  4. 1 handful fresh thyme
  5. 3 tablespoons olive oil
  6. 150 ml white wine
  7. black pepper
Instructions
  1. Pre-heat the oven to 160°C/gas mark 3/325ºF.
  2. Put the chicken pieces into a roasting tin and add the 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.
  3. Sprinkle over the white wine and grind on some pepper, then cover tightly with foil and put in the oven to cook, at flavour-intensifyingly low heat, for 2 hours.
  4. Remove the foil from the roasting tin, and turn up the oven to 200°C/gas mark 6/400ºF. 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.
  5. I like to serve this as it is, straight from the roasting tin: so just strew with your remaining thyme and dole out.
Adapted from Nigella
beta
calories
203
fat
13g
protein
11g
carbs
5g
more
Adapted from Nigella
Outlaw Fitness http://www.outlawfitnesshq.com/
a0d3c38df909379eb1d7f486920cbd96

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