Nigella Lawson has shared a one-pan lemon garlic chicken recipe that is described as 'gloriously easy' to make, ideal for busy families. The dish, which serves between four and six people, requires minimal attention and results in little washing up, with leftovers that can be kept for up to three days.
A recipe that hooks you from the first try
The recipe notes say: "This is one of those recipes you just can't make once; that's to say, after the first time, you're hooked." The method involves placing all ingredients in a roasting dish and leaving them to cook in the oven, filling the house with the scent of lemon and thyme, along with mellow, almost honeyed garlic.
Lawson drew inspiration from long-cooked French chicken casseroles with whole garlic cloves, adding lemon to brighten the dish. The lemon chunks caramelise slowly in the oven and can be eaten whole, their sour bitterness sweetened by the heat.
Ingredients and method
To make the dish, you need one chicken (approximately 2.25kg) cut into 10 pieces, one bulb of garlic separated into unpeeled cloves, two unwaxed lemons cut into eight chunky pieces, a handful of fresh thyme, three tablespoons of olive oil, 150ml white wine, black pepper, and one teaspoon of sea salt flakes.
Heat the oven to 160°C (140°C Fan), arrange the chicken in a roasting tin, and add the garlic, lemon, and thyme. Strip most of the thyme leaves from the stalks, reserving some whole for later. Pour in the oil, mix everything thoroughly with your hands, and spread the chicken skin-side up. Scatter the wine over the top, season with pepper and salt, cover with foil, and cook for two hours.
Finishing touches for golden skin
Remove the foil and increase the oven temperature to 200°C (180°C Fan). Cook uncovered for 30 to 45 minutes until the skin is rich golden brown and the lemons have charred and caramelised at the edges.
Lawson suggests serving the dish straight from the roasting tin, strewn with the remaining thyme.
