I’m a planner. Not all the time, but I like to plan ahead in several areas of my life. Especially when entertaining. So I had decided on a menu for the lunch I was hosting for a few friends in Sweden long before I even got to Sweden.
But the draught threw a spanner in the works. Three days before I was leaving for Sweden the government issued a BBQ ban in most areas and it was forbidden to barbecue even on your own property. All to prevent any more wild fires. Totally logical and something we all had to accept. But since my original lunch plan involved lighting the barbecue I had to think of something else to cook. I thought this would magically come to me as ideas so often do, but no.
So, in this moment of crisis (well not really, but I was starting to panic a little as my days were packed full of activities) I turned to my trusted cook book collection in the beach house and as usual they helped me out. This time it was a recipe in Nigella’s book Summer that saved me! This slow-roasted lemon and garlic chicken is summery (and delicious) enough to make you forget all about your beloved barbecue and appreciate a dish that basically cooks itself in the oven.
And if you don’t find butchering chickens as therapeutic as I do, I would suggest you either ask your butcher for help or buy a mixture of skin-on chicken breasts and chicken thighs.
1 bulb of garlic, separated into unpeeled cloves
1 lemon, cut into chunky eighths
1 bunch fresh thyme
3 tbsp olive oil
75-100 ml white wine
salt and black pepper
Pre-heat the oven to 160°C.
Put the chicken pieces in a roasting tin, season and add the oil. Toss the chicken pieces in the oil so they’re coated all over. Place skin side up. Add garlic cloves, lemon chunks and thyme. Sprinkle over the white wine and put in the oven to cook for 2 hours.
Turn up the oven to 200°C and cook the 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 caramelise at the edges.