Slow roasted Garlic and Lemon Chicken

(from Mainergirl’s recipe box)

Meh, chicken was too dry. Bitter tasting garlic

Source: Nigella Lawson

Prep time: 15 minutes
Cook time: 160 minutes
Serves 6 people


  • 1 chicken, 3.5-4 lbs cut into 8 pieces
  • 1 head garlic separated into unpeeled cloves
  • 2 lemons, cut into chunky eighths
  • 3 tbsp olive oil
  • 10 Tbsp white wine
  • pepper
  • Small handful of fresh thyme


  1. Preheat oven to 300F.

  2. Put the chicken pieces into a roasting pan and add garlic cloves, lemon chunks, and thyme leaves roughly pulled off the stalks (reserve a few for garnishing).

  3. Add the oil and mix everything together so all contents are coated with oil, then arrange the chicken pieces skin side up.

  4. Sprinkle over the white wine and grind on some pepper.

  5. Cover tightly with foil or lid of pan and cook for 2 hours.

  6. Remove foil from pan after 2 hours and turn oven heat up to 400F. Cook the chicken uncovered for another 35-40 min until the skin is brown and the lions are scorching and caramelized at the edges.

  7. Garnish with fresh thyme fronds and serve.

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