Christine
DIS Legend
- Joined
- Aug 31, 1999
- Messages
- 32,562
I just made this today and it was surprisingly easy and tasty. But, you do need three hours to make it as it is a slow roast. If any of you get BJ's circulars, it is in there when they did the feature on Nigella Lawson.
Slow-Roasted Garlic and Lemon Chicken
1 chicken (3 1/2-4lb) cut into 10 pieces (I used breast and drumstick parts)
1 head garlic, separated into unpeeled cloves
2 lemons, cut into chunky eighths
3 Tbsp. olive oil
10 Tbsp. white wine
Black Pepper
Small handful fresh thyme
Preheat the oven to 300 degrees.
Put the chicken pieces into a roasting pan and add the garlic cloves, lemon chunks and 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 flavor-intensifyingly low heat, for 2 hours.
Remove the foild from the roasting pan, and turn up the oven to 400 degrees. 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 caramelize at the edges.
Serve straight from the roasting pan as it is and strew with your remaining thyme and dole out.
Slow-Roasted Garlic and Lemon Chicken
1 chicken (3 1/2-4lb) cut into 10 pieces (I used breast and drumstick parts)
1 head garlic, separated into unpeeled cloves
2 lemons, cut into chunky eighths
3 Tbsp. olive oil
10 Tbsp. white wine
Black Pepper
Small handful fresh thyme
Preheat the oven to 300 degrees.
Put the chicken pieces into a roasting pan and add the garlic cloves, lemon chunks and 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 flavor-intensifyingly low heat, for 2 hours.
Remove the foild from the roasting pan, and turn up the oven to 400 degrees. 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 caramelize at the edges.
Serve straight from the roasting pan as it is and strew with your remaining thyme and dole out.
