Main content

Slow-Roasted Garlic and Lemon Chicken

This is one of those recipes you can’t make once: that’s to say, after the first time, you’re hooked. It is gloriously easy: you just put everything in the roasting dish and leave it to cook in the oven, pervading the house, at any time of year, with the summer scent of lemon and thyme – and of course mellow, almost honeyed garlic.

... Read more.
Slow-Roasted Garlic and Lemon Chicken

» Metric Converter

» Top Wine Matches For This Recipe

Angus Hughson

Shiraz, Chardonnay and Merlot are the best wines to pair with Slow-Roasted Garlic and Lemon Chicken.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
17 comments • 37 ratings
Please login to comment
Posted by LuLo • 3y ago • Report
I found the lack of salt in the recipe odd but I just went ahead and added it anyways. I actually found cooking it that long made it even more flavorful and the meat was just falling off the bone.
Posted by LuLo • 3y ago • Report
This would definitely come out like a soup or stew if cooked in a slow cooker. The whole point is for the chicken to roast. I doubt the flavors would work as well if slow cooked in that way.
Posted by LuLo • 3y ago • Report
Too bad this didn't come out as you might of expected. I find that rubbing the roasted lemons and garlic over the chicken at the end really adds a ton of flavor. Hopefully you will try it out again.
Posted by LuLo • 3y ago • Report
Absolutely one of the most delicious roasted chicken recipes I have ever made. This is the second time I made this recipe and it was just as good as the first time. Unfortunately I didn't have any white wine or thyme (I substituted it with dried oregano) but it still came out moist and flavorful. The cooking time might seem like too long but it is worth it once you see how the meat just falls off the bone and the skin gets deliciously crispy. Personally I like to take the roasted lemon and garlic and rub it all over the chicken at the end. Be careful not to bite into a lemon seed because it will be bitter, better yet remove them before cooking lol.
Posted by Dee45 • 3y ago • Report
I don't know what I did wrong. It tasted like foot. The chicken was so bitter and had the worst after taste of sour lemon and wine breath. Maybe it was the wine I used, perhaps the lemons were not the best. I honestly followed it word for word. Wasted a whole organic chicken on this one. It could have been grand. Was very embarrassed as I made it for my boyfriends family, although they were real troopers about it. Disappoint. :(
Posted by LuLo • 3y ago • Report
Personally I made this without the wine and it still came out delicious. It's really weird that it came out so sour. Maybe you should have removed the seeds from the lemons? Don't give up on this recipe. I suggest you try it again but just leave out the wine and make sure the lemons are really fresh.
Posted by Kate689 • 3y ago • Report
Dee45 I totally agree. Just made this and it tasted awful - really bitter. I too followed the recipe word for word. I used a Sauvignon Blanc and wonder if this is the problem. Absolutely foul.
Posted by Gary107 • 4y ago • Report
Delicious, moist chicken with beautiful flavours & so easy - this is a winner
Posted by Micaella • 3y ago • Report
What's flavour-intensifying low heat?? What temp is that for a fan forced oven?
Posted by • 2y ago • Report
Read step 1 of 'Method'
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now