Slow-Roasted Lemon Chicken

Although this is not a quick dish to prepare, you will definitely be delighted with it. Serve it with couscous, steamed rice, boiled or roasted potatoes, and enjoy every bite!

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 130 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 kg Meat, chicken, thighs

  • 6 pods Garlic, fresh

  • 2 piece Lemon, fresh, without shell

  • 0.25 bouquet Thyme, fresh

  • 3 spoons Oil, olive

  • 150 ml Alcohol, Wine, White

  • 0.75 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

Steps

  1. Preheat the oven to 160 degrees Celsius. Wash the chicken pieces under running water and dry them well with paper towels. Wash the lemon thoroughly and cut it into smaller pieces.

  2. Arrange the chicken pieces in a deep baking dish. Add the lemon pieces, thyme sprigs, and unpeeled garlic cloves. Season everything with salt and pepper and drizzle with olive oil. Mix the ingredients in the baking dish with clean hands so that all pieces are evenly seasoned. Pour in the white wine, cover the dish with aluminum foil, and place it in the preheated oven for 90 minutes.

  3. After 90 minutes, remove the foil and increase the oven temperature to 200 degrees Celsius. Bake for another 35 to 40 minutes, or until the chicken skin turns golden brown.

  4. Serve the chicken pieces on plates along with the lemon pieces and roasted garlic cloves. Drizzle everything with the sauce that formed in the baking dish. Serve the prepared dish with your chosen side.

Nutrition Information (Per 100g)

  • Calories: 209.23 kcal
  • Fat: 15.14 g
    • Saturated Fat: 3.62 g
  • Carbohydrates: 2.27 g
    • Sugars: 0.17 g
  • Protein: 14.63 g
  • Fiber: 0.25 g

Advice

For the preparation of this dish, use organic lemons, whose peel is not treated with pesticides. If organic lemons are not available, immerse the fruits in boiling water for a few minutes, then wipe them well to remove the wax, which contains toxins. Instead of lemon thyme, you can use regular thyme, or substitute it with rosemary. When removing the aluminum foil, you can also add one or two tablespoons of honey, which will slightly soften the bitter taste of the lemon peel.