Roasted Chicken with Lemon, Garlic and Fennel

Adapted from Nigella Lawson

Serves 4

This takes a really long time to cook, but takes almost no effort and is really delicious. The lemon pieces that remain can be eaten, but they are still too bitter for me.


  • 4 bone-in chicken thighs
  • 6 to 10 cloves garlic, skins on
  • 1 large lemon, cut into chunky eighths
  • 1 fennel bulb
  • 2 tsp fresh thyme
  • 2 Tbs olive oil
  • 1/4 c white wine

Preheat the oven to 300°F.

Put the chicken thighs into a roasting pan and add the garlic cloves, lemon chunks, fennel and the thyme. Add the oil and using your hands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin-side up.

Sprinkle over the white wine and grind on some salt pepper over the whole pan, then cover tightly with foil and put in the oven to cook for 2 hours.

Remove the foil from the roasting pan, and turn up the oven to 400°F. 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 caramelize at the edges. Serve.

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