Slow-roasted garlic and lemon chicken

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5 min


4 servings

* PLUS Roasting Time: 120 minutes


  • 1.5 kg whole chicken , cut up
  • 2 lemons
  • 1 head garlic , unpeeled
  • 1/2 bunch fresh thyme
  • 3 tbsp olive oil
  • 2/3 cup white wine
  • 1 pinch salt and pepper


  • Preheat oven to 325F (160C). Place chicken pieces in a shallow-sided roasting pan or baking dish. Slice each lemon into 8 pieces. Cut root end from garlic and separate cloves. Add to chicken with lemons and thyme. Drizzle oil over all. Using your hands, toss to evenly coat. Spread out and turn chicken pieces skin-side up. Pour in wine and sprinkle with salt and pepper. Tightly cover pan with foil. Roast in centre of oven for 11/2 hrs. Remove foil. Increase heat to 400F (200C). Continue roasting, uncovered, until skin turns golden, and lemons start to caramelize around edges, 30 min. Dish up with lemon wedges and whole roasted garlic cloves. Lovely with roasted potatoes and green beans.

Nutrition (per serving)

  • Calories
  • 285,
  • Protein
  • 22.5 g,
  • Carbohydrates
  • 6.5 g,
  • Fat
  • 19.4 g,
  • Sodium
  • 72 mg.

Slow cooking keeps the chicken tender and caramelizes the big chunks of lemon roasted in the pan. Recipe from Nigella Lawson?s Feast: Food that Celebrates Life (Alfred A. Knopf Canada).