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This is gorgeous, great for dinner parties, and surprisingly easy to make for everyday eating - basically a "stick it in the oven and ignore it for 2 hours" meal. It uses this recipe from Nigella Lawson:
Slow Roasted Garlic & Lemon Chicken
It calls for a ton of lemons and garlic. They slow roast in the covered baking dish and infuse the chicken with the most amazing flavours. You MUST NOT serve them as eating them would be a bad Atkins thing.
Simply lift the chicken straight out of the dish and plate it, leaving all garlic, lemon and juice behind.
It also calls for 150ml of wine. Replace this with Mock Cooking Wine:
In a measuring cup, place:
* 100ml of chicken stock
* 1 Tbsp vinegar (red or white)
* 1 tsp Splenda
* Top to the 150ml level with water
Depending on your pan, you may or may not need to use all of the liquid - you only need an inch or so; you don't want to drown it or it will not roast, so about halfway up is far enough.
We serve it with mixed green beans and snowpeas, and sauteed mushrooms. It is really, really good.
Slow Roasted Garlic & Lemon Chicken
It calls for a ton of lemons and garlic. They slow roast in the covered baking dish and infuse the chicken with the most amazing flavours. You MUST NOT serve them as eating them would be a bad Atkins thing.
Simply lift the chicken straight out of the dish and plate it, leaving all garlic, lemon and juice behind.
It also calls for 150ml of wine. Replace this with Mock Cooking Wine:
In a measuring cup, place:
* 100ml of chicken stock
* 1 Tbsp vinegar (red or white)
* 1 tsp Splenda
* Top to the 150ml level with water
Depending on your pan, you may or may not need to use all of the liquid - you only need an inch or so; you don't want to drown it or it will not roast, so about halfway up is far enough.
We serve it with mixed green beans and snowpeas, and sauteed mushrooms. It is really, really good.
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