Cold fall afternoons and an early setting sun always set me up for some type of food craving. I wanted slow roasted chicken like there was no tomorrow. A quick stop at Carl’s Meat Market and Golden Harvest to purchase what I would need and I was on a quest to make slow roasted lemon chicken. I rarely perfect a recipe on the first go around, but a homerun was hit last night. It’s so easy (don’t tell my mom, as I’m going to make it when we see her Thanksgiving weekend)!
- 4 chicken legs and 4 chicken thighs with skin on
- 3 tablespoon of EVOO
- 3 unwaxed lemons (2 for slicing 1 for juice)
- 1 bottle of white wine (1/2 cup for cooking, the rest for drinking) – I use a brand called Kitchen Sink, it’s inexpensive and quite tasty
- 1 teaspoon thyme (if you have fresh use a whole handful)
- 3 large garlic cloves sliced in chunks
- salt and pepper to taste
- pre heat oven to 325
- Put all the ingredients (except 2 sliced lemons) into a zip lock bag and mix well
- Place into a heaving roasting pan – making sure the skin side of the chicken in facing up, top with sliced lemons, additional salt and pepper and top with an additional 1/4-1/3 cup of wine (you don’t want chicken to dry out).
- Cover very tightly with foil and place in oven and cook for 1:45.
- Remove the foil after 1:45; turn oven up to 400 and cook the uncovered chicken for an additional 45 minutes. At this point, the skin on the chicken will be golden brown and the lemons will be caramelized.
Roasted rosemary potatoes and roasted brussel sprouts…..and more WINE.
This was an amazing, relatively healthy (if your husband doesn’t eat the caramelized chicken skin and VERY EASY dinner to prepare.