Sam from Beck’s and Posh wants us to prove that English food is not a joke.

Do you want to know the truth? I never have eaten real English food on my trips to England. Ok it’s not the truth, breakfast was English but the rest was Indian, Chinese food etc..
So I do not really know how English food tastes, and I do not know if Jamie Oliver and Nigella Lawson cook really English food, probably more Mediterranean. But I know they cook delicious food. So I decided to participate with a recipe of Nigella.

Guess what’s under this aluminum foil?

Slow-Roasted Garlic and Lemon Chicken Legs Slow-Roasted Garlic and Lemon Chicken Legs

Slow-Roasted Garlic and Lemon Chicken Legs
serves 2

Slow-Roasted Garlic and Lemon Chicken Legs

2 chicken legs
1/2 head garlic, separated into unpeeled cloves
1 unwaxed lemons, cut into chunky eighths
small handful fresh thyme
1/2 tablespoons olive oil
100 ml white wine
black pepper

Pre-heat the oven to 160ºC.

Put the chicken pieces into a roasting tin and add the 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 200ºC. 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.

Slow-Roasted Garlic and Lemon Chicken Legs
Enjoy!

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