I love the way 3 year olds walk. They have a skip in their step, they walk with purpose, like they know where they are going, there’s no time to waste, and it’s going to be so much Fun when they get there.
That’s my Little Miss 3 today. She just waltzed past me with an “I Love You Mum!”, and “You’re Gorgeous!” I needed that today. She’s just suffered 24 hours of high temperatures and she looks like she is ready to take on the world. Her mother however, hasn’t fared as well, and the other children can sense that Mummy is on a “Go Slow” today and are raising a runkass in the toy room…….and every other room actually. We have just experienced the “Leaning Tower of Toilet Rolls”, and I know I will have my work cut out for me for the rest of the day.
That’s why I already have dinner prepared and in the fridge, ready and waiting for me to pop it in the oven just before Insanity Hour hits. This is only the second time I have made this dish, but it was devoured by the whole family, including The Vegemite Kid, so it’s perfect for one of “those” days.
Slow Roasted Garlic and Lemon Chicken
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