So after the crazy Bake event that I participated on Saturday I was exhausted because of all the nerves. So I decided to take it easy on Sunday and not do much. I lazed around almost all day watching TV, reading, eating unhealthy quantities of the Pistachio cake and then washing it all down with lots of Green tea.
During my lazy sojourn I stumbled upon Nigella Lawson’s blog and chanced upon this lovely Summery Chicken and Lemon roast which looked delicious. I instantly wanted to make it for Dinner (who said I was resting). Now the cooking time was 3 hours and my blog is all about easy food. But fear not I had to spend less than 15 minutes in the kitchen and all the hard work was to be done by the oven.
I was so happy with myself when the Chicken was finally cooked especially because it required minimal effort on my part. Also I did stick to the original recipe but I did add few vegetables in the roasting pan to make the meal heartier and more filling. Although the Chicken was cooking for a long time it was not overcooked and fell of the bone.
Here goes (cooking time almost 2 1/2 to 3 hours but you only have to be present in the kitchen for 10 minutes, serves 4)
½ Kg Chicken Drumsticks
7 – 8 Garlic Cloves
1 Big Lemon cut into halves
Fresh or dried Thyme
¾ cup Dry white wine
1 Red Onion Cut into big chunks
5 -6 Potatoes cut into big chunks and par boiled (this will ensure they roast faster and remain crispy).
Any other vegetables that you want to throw in the roast. I used half a yellow capsicum sitting in my fridge. You can use Courgettes, Carrots , Parsnips, Broccoli.
2 tsp Olive Oil
Salt and Pepper to taste
In a roasting pan add the Chicken, Garlic Cloves, Thyme, Lemons, Salt and Olive oil and rub them all together.
Add the white wine and pepper to the pan.
Cover loosely with an Aluminum foil and stick it in the oven for 1 ½ hours on 160 degrees and let it stew in the Wine. I did not use the “Grill” settings when doing this. Instead used the “Au Gratin” Setting which allowed the Chicken to Stew rather then roast.
This is how the Chicken will look after 1 and ½ hours.
Now add the parboiled Potatoes, Onion and any vegetables you want and let it roast on 180 degrees for 40 minutes without the Aluminum foil. I used the “Roast” setting in my oven at this stage.
Do remember to keep tossing the ingredients after 10 – 15 minutes to ensure that everything gets nice and crispy otherwise you will end up with an uneven dish. Serve it with a glass of Chilled White wine or Beer and just soak the flavors with some fresh Garlic Bread.
Believe me when I tell you out of all the food I cook, this was one of the easiest dishes to make even though it took almost 3 hours to roast.