I am a little embarrassed to admit this, but I cooked this way back in June (I know, JUNE) as part of the Nigella Lawson monthly cook-along and I’m just now getting around to posting it. Okay, make that really embarrassed. It’s a really delicious recipe and was perfect for the start of summer, the lemony flavor adding some lightness to roasted chicken and I’m hoping that it does the same as an end of summer dish, moving us from light, citrus flavors to the cozier foods of autumn.
The best thing about this dish? You pretty much toss all of it in a roasting pan and put it in the oven for a while. I suppose you could do the first part of the cooking in a crock pot, but it’s the second part where you crank up the heat that you really need an oven for. Without the extra heat at the end, there’s no caramelizing and without caramelizing, well, don’t even bother making this roasted chicken. I should really call this caramelized crispy slow roasted chicken.
I’ve had roasted garlic before, and of course roasted potatoes, but roasted lemons were out of my experience and let me just say, wow. Roasted and caramelized lemons are fantastic and perfect with the roasted chicken. The lemons may not be for everyone, but give them a try, you might be surprised.
Slow Roasted Chicken with lemon, garlic, and potatoes
- 5 pounds bone-in chicken pieces (the equivalent of one chicken)
- 1 head garlic
- 2 large lemons
- 3 medium red or yellow potatoes
- 1/4 cup Marsala wine
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon oregano
- Salt and pepper
- 1. Preheat oven to 325 degrees.
- 2. Prepare garlic by smashing the head with your flat palm until the cloves break apart, then add all cloves, unpeeled, to a large roasting pan. Cut lemons and potatoes into medium-sized wedges and add to the pan.
- 3. Add the chicken pieces to the pan, making sure to remove any large clumps of fat or unattached skin.
- 4. Pour Marsala and olive oil over the top of the chicken and sprinkle with thyme, oregano, and salt and pepper. Use your hands or large spoons to toss all ingredients together—make sure everything is coated. Turn all chicken pieces skin side up, cover with foil, and pop it in the oven to roast for two hours.
- 5. After two hours, remove the foil and turn the heat up to 400 degrees. Continue roasting until the chicken and lemons are well-browned, somewhere between 35-40 minutes longer.
- 6. Serve the chicken straight out of the roasting pan with a green salad and crusty bread or remove the chicken, lemons, garlic, and potatoes to a warmed serving platter and place the roasting pan over a large burner. Make sure to skim most of the fat from the top before heating and then scrape up all the browned bits on the bottom of the pan as you heat and stir the sauce, adding an extra splash of Marsala and a pat of butter. Reduce until slightly thickened and serve on the side.
Adapted from Nigella Lawson’s “Slow Roasted Garlic and Lemon Chicken”
You can click right on the recipe above to print a copy so you don’t have to write it all down, how easy is that? And of course, you can find the original roasted chicken recipe here along with tons of other recipes and all things Nigella. I encourage you to do the monthly cook-along, the recipes always sound delicious.
So where do you fall in, are you sad to leave summer food behind or happy to starting have fall food?
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