Slow roasted lemon and garlic chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 chicken (approx. 2.25kg / 4½lbs) cut into 10 pieces1 bulb of garlic (separated into unpeeled cloves)3 lemons (cut into eighths)1 bag new (red) potatoest Tbsp Thyme3 tablespoons olive oil1 cup chicken brothblack pepper
Pre-heat the oven 325F.
Put the chicken pieces into a roasting pan and add the garlic, lemon chunks, potatoes and the thyme.
Add the oil and using your hands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin side up.
Sprinkle over the chicken broth and grind on some pepper, then cover tightly with foil and put in the oven to cook for 2 hours.
Remove the foil from the roasting tin, and turn up the oven to 400F. Cook the uncovered chicken for another 30-45 minutes, by which time the skin on the meat will have turned golden brown and the lemons will have begun to scorch at the edges.
Serving Size: Makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user BELLSES.
Put the chicken pieces into a roasting pan and add the garlic, lemon chunks, potatoes and the thyme.
Add the oil and using your hands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin side up.
Sprinkle over the chicken broth and grind on some pepper, then cover tightly with foil and put in the oven to cook for 2 hours.
Remove the foil from the roasting tin, and turn up the oven to 400F. Cook the uncovered chicken for another 30-45 minutes, by which time the skin on the meat will have turned golden brown and the lemons will have begun to scorch at the edges.
Serving Size: Makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user BELLSES.
Nutritional Info Amount Per Serving
- Calories: 428.0
- Total Fat: 14.9 g
- Cholesterol: 70.2 mg
- Sodium: 419.5 mg
- Total Carbs: 52.4 g
- Dietary Fiber: 10.0 g
- Protein: 26.1 g
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