Monday, January 17, 2011
Sunshine On A Gray January Day:Slow Roasted Chicken With Lemon and Garlic
The original recipe calls for a whole chicken cut up, but chicken thigh pieces are inexpensive bought in a large package. And the dark meat really takes to this roasting method, while breast meat dries out.
Nigella doesn't peel the garlic for this, so what you get is the sort of roasted garlic you need to pop from its skin, more paste than garlic. But the Man and I prefer whole cloves we can eat on rice along with juices from the chicken and from the lemon pieces, so I do peel the cloves. But the boiling water trick makes that easy.
When done, the chicken skin will be crisp,the lemons will be soft and browning around the edges and the garlic will be soft enough to pierce with a fork.
Slow Roasted Lemon Garlic Chicken
6-8 chicken thighs (skin on)
1 head of garlic
2-3 lemons, each cut into 8ths
5 Tbsp olive oil
10 Tbsp white wine
thyme--fresh or dried
Put the chicken thighs into a large, foil lined pan.
Pour the oil and wine over the chicken and mix a bit with your hands.
Tuck the lemon pieces all around the chicken.
Strew the thyme across the chicken and grind on some black pepper.
Cover tightly with foil.
Bake at 300 degrees F for 2 hours
Drain after 1 minute and let them cool. The garlic will peel easily.
When the chicken has cooked 2 hours, remove the foil and add the garlic cloves.
Raise the oven temperature to 400 degrees F and cook for another 30-45 minutes.
When done the skin will be brown and crisp, the garlic fork tender and the lemons soft enough to scrape out the pulp and brown around the edges.
Eat with rice, spooning pan juices, lemon pulp/juice and garlic cloves on it. Mmmm!