Slow-Roasted Garlic and Lemon Chicken
Preheat the oven to 300 degrees.
Put the chicken pieces into a roasting pan and add the garlic cloves, lemon chunks and the thyme; 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 mixture out, making sure all the chicken pieces are skin-side up.
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.
Remove the foil from the roasting pan, and turn up the oven to 400 degrees. 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 caramelize at the edges.
I like to serve this as it is, straight from the roasting pan: so just strew with your remaining thyme and dole out.
Excerpted from Forever Summer by Nigella Lawson. Copyright (c) 2003 Nigella Lawson. Published in the U.S. by Hyperion. All Rights Reserved. Available wherever books are sold.
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