RECIPE: Rec: Slow-Roasted Garlic and Lemon Chicken

RECIPE:
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curious1

Well-known member
I used a 3.5 lb Bell and Evans chicken and quartered some Yukon gold potatoes and microwaved them slightly before adding them for the last 30 minutes when chicken was uncovered. I used convection for that and it was all nicely browned. 2 hours seems like a long time, but chicken was delicious. Served with a spinach salad and chard stem gratin using a Saveur recipe that Marc in Seattle posted, probably on the old Gail's site. It uses the leaves and stems both.

* Exported for MasterCook 4 by Living Cookbook *

Slow-Roasted Garlic & Lemon Chicken

Recipe By : Nigella Lawson Serving Size : 0 Preparation Time: 0:00

Categories : Chicken Main Dish

Amount Measure Ingredient -- Preparation Method

1 3 1/2- to 4-lbchicken, cut into 10 pieces1 head garlic, separated into unpeeled cloves

2 lemons, cut into chunky eighths

3 Tbs olive oil

10 Tbs white wine

black pepper

1 small handful fresh thyme

1. Preheat the oven to 300°.

2. Put the chicken pieces into a roasting pan and add the garlic cloves,

lemon chunks and thyme; just roughly pull the leaves off the stalks, leaving

some intact for strewing over later.

3. Add the oil and, using your hands, mix everything together. Then spread

the mixture out, making sure all the chicken pieces are skin-side up.

4. Sprinkle over the white wine and grind on some pepper, then cover tightly

with foil and put in the oven to cook, at flavor-intensifyingly low heat,

for 2 hours.

5. Remove the foil from the roasting pan, and turn up the oven to 400°.

6. Cook the uncovered chicken for another 30 to 45 minutes, by which time

the skin on the meat will have turned golden brown and the lemons will have

begun to scorch and caramelize at the edges.

Cooking Tip: I like to serve this as it is, straight from the roasting pan,

so just strew with your remaining thyme and dole out.

Recipe Source: Nigella Lawson via BJ's news letter.

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http://www.nigella.com/recipes/view/slow-roasted-garlic-and-lemon-chicken-203

 
this sounds wonderful. It will be Saturday dinner. does it make much sauce? would like to serve

it over plain pasta. We were gifted with about 5 pounds of Alaskan scallops from our friend in Dutch Harbor and I wanted to take some of those out of the freezer and broil them to serve along with this.

 
That looks great to me but I may have a problem.

My husband says he does not like garlic. I have discovered that while I have to tone down any recipe using raw garlic, cooked garlic is not a problem as long as he doesn't smell it cooking. If I don't put any cloves on his plate do you think I will get away with this dish? Also, is there an advantage to roasting the cloves with their skin on? I think I would rather peel raw garlic than have to deal with the peels at service or on my plate.

 
I had about a cup of sauce. However, reheated chicken last night and white meat was unbelievably

dry. It was okay the first night, not juicy but tender and delicious.. I think the baking time covered is a bit long. Just a heads up. I don't know if it takes that long for the garlic to get soft, but surely not. I used the broth to reheat the chicken..

 
I honestly don't know, The garlic was certainly part of the aroma when it was in the oven, but I

don't remember a strong taste of garlic in the chicken. I love garlic and always use a lot so I'm not a good judge. I do wonder if you could substitute shallots for the garlic, or just cut an onion in small wedges and put that in with only a small amount or no garlic.

Leaving the garlic in the peel would keep it from falling apart or burning while uncovered at the higher temperature. It's like the 40 clove of garlic chicken, that recipe calls for leaving the garlic in the peel also.
Perhaps someone with more knowledge than I have will give a better answer.

 
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