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.
Provided by ozzygirl
Categories One Dish Meal
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 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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