Slow roasted garlic and Lemon chicken #Nigella

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Slow roasted garlic and Lemon chicken..adulterated from Nigella

She says “This is one of those recipes you just can’t make once: that’s to say, after the first time, you’re hooked. It is gloriously easy: you just put everything in the roasting dish and leave it to cook in the oven, pervading the house, at any time of year, with the summer scent of lemon and thyme – and of course, mellow, almost honeyed garlic.
I got the idea of it from those long-cooked French chicken casseroles with whole garlic cloves and just wanted to spritz it up with lemon for summer. The wonderful thing about it is that you turn the lemon from being a flavouring to being a major player; left in chunks to cook slowly in the oven they seem almost to caramelise and you can eat them, skin, pith and all, their sour bitterness sweetened in the heat. ” Thank you Nigella

You need for 4-6 fashionstas or 20 models :

1 chicken (approx. 2.25kg ) cut into 10 pieces
1 head of garlic (separated into unpeeled cloves)
2 unwaxed lemons (cut into chunky eighths)
I say add a  few slices of preserved lemons for added oomph
1 handful fresh thyme
3 tablespoons olive oil
⅔ cup white wine
black pepper

  • Slip into ripped jeans and grey marle tee.
  • Pull off Givenchy heels into Celine loafers.
  • Pour a gigantic wine.
  • Pre-heat the oven to 160°C/gas
  • Put the chicken pieces into a roasting tin and add the garlic cloves, lemon chunks and the thyme.
  • Nigella says ‘ 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 chicken mixture out, making sure all the chicken pieces are skin side up.
  • Sprinkle over the white wine and grind on some pepper.
  • Sprinkle over the white wine into your glass and yourself.
  • Then cover tightly with foil . That’s the chicken not you.
  • Toss the chicken in the oven to cook at flavour-intensifyingly low heat, for 2 hours.
  • Remove the foil from the roasting tin, and turn up the oven to 200°C/gas.
  • Cook the uncovered chicken for another 30-45 minutes, by which time the skin on the meat will have turned golden brown and the lemons will have begun to scorch and caramelise at the edges. Like Donatella Versace.
  • I like to serve this as it is, straight from the roasting tin: so just strew with your remaining thyme and dole out.
  • Love a bit of strewing !
  • Gloriously easy.
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