This was my Sunday experiment and it was an absolute DELIGHT! This will certainly become a regular in this household. Easy to do. You just need a bit of time because it slow cooks in the oven for 2 hours and then cooks at a higher heat for about 45 minutes.
Ingredients:
a whole chicken cut into 10 pieces. Though I used 10 chicken thighs because it is cheaper meat. It is best to keep skin on.
2 lemons cut into eighths
2 oranges cut into eighths
6 garlic cloves peeled
thyme (a small handful)
olive oil
pepper & salt
10 ounces red wine though you can use white wine as well. I used red wine because it was already open.
parsnips or carrots or potatoes or a mix of them.
basil leaves if you have any
1. Heat oven to 300 F (150 C / 140 if you are using a fan).
2. In a large bowl combine 4 tablespoons of olive oil and the garlic cloves. Squeeze in the juice from the lemons and oranges. Keep the lemon and orange pieces and toss those into the bowl as well. Throw in the leaves from the fresh thyme. If you have any on hand, add a couple basil leaves. Mix loosely with a spoon. Set aside.
3. Place the chicken pieces in a roasting tin/oven dish. Spread the olive oil/lemon/orange mixture over the chicken and mix well with your hands making sure that the chicken is fully coated. Try to face the chicken skin up.
4. Pour the wine (red or white) over the chicken. Add salt and pepper. Cover very tightly with foil and roast in oven at 300 F (150 C/140 C if using a fan) for 2 hours 15 minutes.
5. 15 minutes before the chicken is done slow roasting, bring your vegetables to a boil and boil for 10 minutes.
6. Add the vegetables to the roasting tin with the chicken and try to mix into the juices a bit.
7. Increase the oven heat to 390F (200 C/ 190 C if you are using a fan). Cook for about 45 minutes uncovered. The chicken skin should be a golden color and the oranges and lemons will look burnt at the edges.
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