Ingredients:
2.25kg Chicken Pieces (I just use skinless Breasts)
1 Head of Garlic, separated into unpeeled cloves
2 Lemons, unwaxed, cut into chunky eighths
1 Handful of Fresh Thyme (you can use dried thyme in a pinch)
3 Tbl Olive Oil
150mls White Wine
1 Pinch of Black Pepper
Directions:
Pre-heat your oven to 160C.
Put the chicken pieces into a roasting tin and add the garlic cloves, lemon chunks and the thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over later.
Add the oil and using your hands, mix everything together, then spread the mixture out, making sure all of the chicken pieces are skin-side up (unless skinless).
Sprinkle over the white wine and grind on some pepper, then cover tightly with foil and put in the oven to cook, at flavour-intensifyingly low heat, for 2 hours.
Remove the foil from the roasting tin, and turn up the oven to 200C. 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 and caramelise at the edges.
Garnish with remaining thyme and serve.
Notes: I prefer to use Skinless Chicken Breasts, in which case the cooking time needs to be reduced. I just regularly test the chicken to see if it is done.
Source: http://www.nigella.com/recipes/view/slow-roasted-garlic-and-lemon-chicken-203