One day recently we made this great one-pot chicken dish to give to a friend. We had some boneless free range chicken thigh and were somewhat at a loss as how to cook it given that we don’t eat chicken very often. A quick check in with Nigella.com led us to this wee gem. SO EASY. Literally whack everything into roasting pan, cover, cook on low, then uncover and cook on high to brown up. The incredible smell filled our house and it was SO HARD not to sneak a little portion. But we did resist. Of course I then had to make this again to find out if it tasted as good as it smelled. It does. The lemon softens beautifully and almost caramelises, the garlic becomes wonderfully sweet and the meat literally falls apart. Perfect for nights when you have company or would really prefer to be relaxing with a gin in hand watching Greys Anatomy rather than spending quality time with your stove.
We served with some simple pan-fried cabbage with garlic, ginger and sesame seeds, but it would also be good with mashed potato or even just some crusty toasted bread to soak up the juices.
Adapted from Nigella Lawson’s slow roasted garlic and lemon chicken.
Serves 3 as a main or 4 as part of a larger meal.
800g boneless chicken thigh pieces (free range)
1.5 garlic bulbs, separated into unpeeled cloves
2 unwaxed lemons, cut into eighths
3 medium sized potatoes, cut into cubes
1 handful fresh thyme
3 tbsp olive oil
150ml white wine
Salt & black pepper
Pre-heat the oven to 160°C.
Put the chicken pieces into a roasting tin and add the garlic cloves, lemon chunks, potatoes and the thyme (just roughly pull the leaves off the stalks). 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 (if skin intact)
Sprinkle over the white wine and grind on some pepper, then cover tightly with foil and put in the oven to cook for 2 hours.
Remove the foil from the roasting tin, and turn up the oven to 200°C 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.