Slow roasted chicken with lemon and garlic

If you’re looking for an alternative to a traditional Sunday roast, you won’t go far wrong with this Nigella recipe. The prep is extremely quick and easy and it doesn’t need much attention while cooking so if you have guests who you want to spend time with, this is perfect.

We got our butcher to cut the chicken. It took him 2 minutes…it would have taken me considerably longer.

We served it with new potatoes roasted in goose fat and some green beans but this would go equally well with all sorts of carbohydrates and greens alternatives.

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Optional kitchen porn:
Nothing we can think of. This dish is so simple.

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Published in: on September 4, 2011 at 7:33 pm  Comments (5)  
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5 CommentsLeave a comment

  1. Trying this tonight. Thanks for the suggestion!

  2. AHHHH!!! Cooked it for 1 hour on 160 degrees F!!!!!! Then realized my doofus mistake!!! Had to jack it up to 380 degrees F….guest will be here soon. Hope it’s cooked! At least I’m not baking….

    • Oh, no, Holly! Hope it worked out. From now on will be doing all recipes in Fahrenheit and Celsius!

      • It came out really well – it ended up being fine. Just didn’t get that first hour of slow roast. The recipe went more like this.

        Step 1- Put all the ingredients together and let them sit in your oven for an hour. No, no, no need to turn the oven up – just let it sit there. Have a glass of wine, smile, laugh and feel like you have it all under control….
        Step 2- Freak out and call mom about why it’s not cooking
        Step 3- Jack the temperature up to 380 F for one hour
        Step 4- Pray during that hour
        Step 5- Jack temperature to 430 F and take foil off the top
        Step 6- Smile, it’s cooked and look GORGEOUS!

  3. Yay! Now have some more wine to celebrate.


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