Lemon and Garlic Slow Roasted Chicken

Name: Lemon and Garlic Slow Roasted Chicken
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 large chicken weighing about 2.3kg; 2 bulbs garlic; 2 large lemons; 1 tablespoon fruity olive oil; 1 salt and freshly ground black pepper; 2 tablespoons sunflower oil

“Lemon and Garlic Slow Roasted Chicken might be a good recipe to expand your main course recipe box. One portion of this dish contains around 24g of protein, 26g of fat, and a total of 347 calories. This recipe serves 6. For $1.12 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 1 would say it hit the spot. This recipe from Foodista requires sunflower oil, bulbs garlic, lemons, and olive oil. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, dairy free, whole 30, and ketogenic diet. Taking all factors into account, this recipe earns a spoonacular score of 40%, which is not so super. Try Slow Roasted Grappa Garlic and Lemon Pepper Chicken with Parsnip Fries, Slow-Roasted Boneless Leg of Lamb With Garlic, Rosemary, and Lemon, and Slow-Roasted Boneless Leg of Lamb With Garlic, Rosemary, and Lemon for similar recipes.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Chicken weighing 2.3kglarge1 large
Bulbs garlic2
Lemonslarge2 large
Olive oil1 tbsp
Salt and pepper1
Sunflower oil2 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 45 min

1
X 300g packets mushroom or italian style stir fry or stir fry vegetables of your own choice finely shredded
2
Aga equipment:small roasting tin on third set of runners in roasting oventhen second set of runners in simmering oven
3
Trim the leg tips and wing tips from the chicken and remove any excess fat from the neck of the bird (keep the chicken fat if you are likely to make a confit in the next few days).Season the chicken inside and out.Separate the garlic into cloves but do not bother to peel them.

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