I have blogged about this recipe before but I just made it again for company and it's been promoted to favorite roasted chicken recipe. Your home will smell like lemon and rosemary and the chicken will fall off the bone. Thanks Nigella.
Note that this recipe is definitely a plan-ahead type of thing but you can reduce the roasting time if you need to do so. Just roast at 300 instead of 250 for about 45 minutes covered and then at 375 uncovered for another 20-30 minutes until crispy and golden brown. Still, following the actual times and temperatures in the recipe below is totally worth it. It makes a big difference.
INGREDIENTS:
1 chicken, cut into pieces as in the photo
3-5 fingerling or young potatoes, in small chunks (optional)
1 head garlic, separated into unpeeled cloves
2 unwaxed lemons, cut into chunky eighths
fresh rosemary sprigs (be generous)
3 tbs olive oil
1/2 cup white wine
salt
freshly ground black pepper
red pepper flakes to taste
METHOD:
Pre-heat oven to 250 degrees F. Place the chicken pieces skin-side up into a roasting tin or baking dish and add the garlic, lemon, and rosemary. Add some quartered young or fingerling potatoes if you wish.
Toss everything with olive oil and white wine, then top with salt, black pepper, and red pepper flakes. Use your hands to rub the seasonings on the chicken.
Tuck some lemon and rosemary under the chicken skin and some garlic under the breast bones.
Squeeze one of the lemon chunks over the chicken and then place the leftover lemon piece back in the pan.
Cover tightly with foil and cook at low heat for 2 hours. Remove foil and cook uncovered at 300 degrees for another 30-45 minutes until the chicken turns golden brown and the lemons begin to scorch.
