Slow Roasted Garlic and Lemon Chicken

Nigella Lawson Forever Summer

 

1

chicken (Approx 3 1/2 to 4 pounds) cut into 10 pieces

1 Head

garlic, separated into cloves but not peeled

2

unwaxed lemons, cut into chunky eighths

1

small handful of fresh thyme

3 T

olive oil

10 T

white wine

 

black pepper to taste

 

 

1.    Preheat the oven to 300 F.

 

2.    Put the chicken pieces a roasting pan 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 hands mix everything together, then spread the mixture out, making sure all of 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 a flavor-intensifying temperature for 2 hours.

 

4.    Remove the foil from the roasting pan, 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 a golden brown and the lemons will have begun to scorch and caramelize at the edges.

 

Notes:

 

      Serves 4 6

      Rather cut up a whole chicken, we use 4 whole breasts on the bone which is roughly 3 4 pounds.

      The chicken is even better the next day cold for lunch