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Slow-Roasted Chicken with Lemon & Garlic

Source of Recipe


Nigella Lawson






List of Ingredients



• 1 chicken (approximately 3-1/2 to 4 lbs.), in pieces
  
• 1 head garlic, separated into unpeeled cloves
  
• 2 unwaxed lemons, cut in chunky eighths
  
• Small handful of fresh thyme
  
• 3 Tbsp olive oil
  
• 10 Tbsp white wine
  
• Black pepper
  






Instructions



1. Preheat the oven to 300 degrees (F).
   
   
2. Put the chicken into a roasting pan, add the garlic cloves, lemon and thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over the chicken later. Add the oil and use your hands to mix everything together, then spread the mixture out, making sure all pieces are skin-side up. Sprinkle with white wine and ground pepper, then cover tightly with foil and put in the oven for 2 hours.
   
   
3. Remove the foil from the roasting pan; turn the heat up to 400 degrees. Cook uncovered chicken for another 30 to 45 minutes, by which time the skin of the meat will have turned golden brown and the lemons will have begun to scorch and caramelize along the edges.
   
   Makes 4 to 6 servings.