Best Slow Roasted Garlic Lemon Chicken Recipes

SLOW-ROASTED GARLIC & LEMON CHICKEN

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.

SLOW-ROASTED GARLIC AND LEMON CHICKEN

Steps:

• 1. Preheat oven to 300 F. 2. Put chicken pieces into a roasting pan and add the garlic cloves, lemon chunks and thyme (roughly pull leaves off some stalks, leaving others intact). Add the oil and mix everything together, then spread out making sure all chicken pieces are skin-side up. 3. Sprinle with white wine, salt and pepper. Cover tightly with foil and roat for 2 hours. 4. Remove foil, turn up oven to 400 F. Roast the uncovered chicken for another 30-45 minutes. The skin will turn golden brown and the lemons will begin to carmelize.

SLOW ROASTED GARLIC AND LEMON CHICKEN

Steps:

• 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 Ingredients 1 chicken (approx. 2.25kg / 4½lbs) cut into 10 pieces 1 bulb of garlic (separated into unpeeled cloves) 2 unwaxed lemons (preferably thin-skinned) - cut into chunky eighths 1 handful fresh thyme 3 tablespoons olive oil 150 ml white wine black pepper ands 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.