Slow Roasted Lemon Chicken with Garlic and Thyme

This is the most delectable lemon chicken recipe ever!  You will want to share this one with every cook you know.  It is a super easy "walk-away", "fall off the bone" hit.  Try it, you will be hooked!

Helpful Hints

- Low heat + slow cooking = intense flavor.  Simple equation 

- Either use a whole chicken that you cut-up or purchase your favorite bone-in pieces.  Chicken thighs and legs are the best parts to use

- If you are a garlic lover, increase garlic to 3 or 4 heads, prepare as directed

Make Ahead

Make up to 6 hours ahead.  When cool, refrigerate in baking dish, well covered with foil.  Place chicken, covered, in a 350º F oven for about 20 minutes or until heated throughout

Slow Roasted Lemon Chicken with Garlic and Thyme
Serves 4-6 

1 3-4 pound chicken, cut-up into serving pieces  

2 heads garlic, separated into unpeeled cloves 

2-3 lemons, cut into 6-8 wedges 

4-6 fresh thyme sprigs, reserve some for finishing the dish

4 tablespoons olive oil 

3/4 to 1 cup dry white wine 

Kosher salt and freshly ground black pepper, to taste


Pre-heat the oven to 300ºF. Put the chicken pieces into a roasting pan and add the garlic cloves, lemon wedges and thyme sprigs. Pull the leaves off of some of the sprigs and scatter over the chicken. Also leave some intact. 

Add the oil and a small amount of salt and pepper.  Use your hands to mix everything together.  

Spread the mixture out, making sure all the chicken pieces are skin side up.  Sprinkle over the white wine. Cover tightly with foil and put in the oven, cooking for about 2 hours. 

Remove the foil and turn up the oven to 400ºF.  Cook the uncovered chicken for another 30-45 minutes or until the skin on the chicken is golden brown and the lemons have begun to brown at the edges. 

Let the lemon chicken rest for about 10 minutes before serving.  Sprinkle on additional thyme leaves