We had friends over for dinner last night and since the weather was gong to get cooler (it didn’t until today) my husband requested a chicken dish from Nigela Lawson that cooks for almost 3 hours in the oven. In South Florida, you only do that when the temperature is below 75 F or you simply will roast along with the chicken!
Try it, you will love it.
Slow Roasted Garlic and Lemon Chicken
1 whole chicken, cut up into 10 pieces (3 1/2 to 4 lbs)
1 head garlic, separated in to unpeeled cloves
2 unwaxed lemons, cut into wedges or chucks
small handful of fresh thyme (I sued dried, forgot to buy fresh)
3 tablespoons olive oil
10 tablespoons white wine
Preheat oven to 300 F.
Put the chicken pieces, lemons, garlic cloves, and thyme(leaves removed from stem) into a roasting pan. Add the oil and mix everything together, making sure all the chicken pieces are skin side up. Sprinkle with the white wine and ground pepper. Cover tightly with foil and cook for 2 hours. Then, remove the foil and turn the oven up to 400 F and cook uncovered for 30 to 45 minutes, until the skin has turned a golden brown and the lemons have begun to scorch and caramelize at the edges.
It is wonderful and the house smells so good while it’s cooking and then you serve it and everyone is very, very happy.