I don't remember where I first saw this recipe, but I do remember immediately adding it to my list of things I wanted to try. Other than the cooking time (almost 3 hours), it's a super easy recipe with almost no prep time. I added the potatoes based on comments on the original page, and they were a welcome addition. This is one of those recipes where the whole is somehow better than the sum of the parts. We all devoured this one, and it'd probably be delicious with other citrus as well.
Slow Roasted Garlic and Lemon Chicken
- 1 chicken (approx. 4 pounds), cut into pieces
- 1 head garlic, separated into peeled cloves
- 2 unwaxed lemons, cut into chunky eighths
- 3 medium red potatoes, cubed
- Small handful fresh thyme
- 3 tablespoons olive oil
- 150ml white wine
- Black pepper
- Pre-heat the oven to 325°F.
- Put the chicken pieces into a roasting tin and add the garlic cloves, lemon chunks, potatoes, 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 flavour-intensifyingly low heat, for 2 hours.
- Remove the foil from the roasting tin, and turn up the oven to 400°F. 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: just strew with your remaining thyme and dole out.