Slow-Roasted Garlic & Lemon Chicken

1. 1

   Pre-heat the oven to 160u00b0C.

2. 2

   Put the chicken pieces into a roasting tin and add garlic cloves, lemon chunks and the thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over later.

3. 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. 4

   Sprinkle over the white wine and grind on some pepper, then cover tightly with foil and put in the oven to cook, at flavour-intensifying low heat, for 2 hours.

5. 5

   Remove the foil from the roasting tin, and turn up the oven to 200u00b0C and 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.

6. 6

   Serve straight from the roasting tin to plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.