Contact Author
Unknown
GARLIC AND LEMON CHICKEN - With Barbismoked™ Thyme and Lemon Smoked Garlic

INGREDIENTS
Serves: 4-6
1 chicken (approx. 2.25kg / 4½lbs) cut into 10 pieces
1 bulb of Barbismoked™ Thyme and Lemon Smoked Garlic (separated into unpeeled cloves)
2 unwaxed lemons (preferably thin-skinned) – cut into chunky eighths
1 handful fresh thyme
3 tablespoons olive oil
150 millilitres white wine
black pepper


METHOD
Pre-heat the oven to 160°C/gas mark 3/325ºF.
Put the chicken pieces into a roasting tin and add the Thyme and Lemon Smoked Garlic cloves, lemon chunks and the thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over later. Add the oil and using your hands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin side up.
Sprinkle over the white wine and grind on some pepper, then cover tightly with foil and put in the oven to cook, at flavour-intensifyingly low heat, for 2 hours.
Remove the foil from the roasting tin, and turn up the oven to 200°C/gas mark 6/400ºF. Cook the uncovered 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.
I like to serve this as it is, straight from the roasting tin: so just strew with your remaining thyme and dole out.


Acknowledgements

Based on a recipe by  nigella.com