I make no secret that I am a fan of Nigella and her no fuss way of cooking. When I had a chicken in the fridge and wanted to try something different that required very little effort, I gave my spin on her slow roasted garlic and lemon chicken a go.
It really does take a matter of minutes to prepare, and then you let the oven do the rest of the work. The intense lemon flavour is amazing although try to use unwaxed lemons so the flavour isn't too tart.
You may want to serve it with some mashed potatoes or kumara to soak up all those lovely juices although I simply served it with a beautiful green leafy salad, using the juices as a dressing.
If you don't have a whole chicken, then simply use chicken pieces.
Ingredients
1 x whole chicken cut into 10 pieces
Unpeeled garlic cloves from 1 large head of garlic
2 lemons roughly cut
Some fresh thyme
Enough Olive Oil to coat
1/2 - 2/3 cup of white wine (extras you can drink while you wait)
Black pepper
Method
Preheat the oven to 160°C.
Place the first 5 ingredients into a roasted dish and toss until the chicken is nicely coated. Sprinkle over the white wine followed by the black pepper, then cover tightly with foil and place into the oven for approximately 2 hours.
Remove the foil, increase the heat to 200°C and cook uncovered for a further 20-30 minutes. Keep an eye on the chicken at this stage as the smaller pieces of chicken can dry out.
Serve and devour!
Happy living peeps!
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