Name: Slow-roasted chicken with lemon, oregano and olives
Prep time: 15 min
Cook time: 100 min
Total time: 115 min
Yield: 1
Cuisine: spanish
Ingredients: 18.20 gm olive oil; 4 (about 800g) chicken marylands; 2 Spanish onions, cut into thick wedges; 2 garlic cloves, thinly sliced; 1 lemon, cut into wedges; 175g olive; 250ml white wine; 500ml chicken stock; 40.00 ml fresh oregano leaves

Slow-roasted chicken with lemon, oregano and olives

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Prep Time:
15 minutes

Cook Time:
100 minutes

Total Time:
115 minutes

Indulge in a mouthwatering slow-cooked roast chicken, perfect for a cozy winter Sunday.

Ingredients:

18.20 gm olive oil
4 (about 800g) chicken marylands
2 Spanish onions, cut into thick wedges
2 garlic cloves, thinly sliced
1 lemon, cut into wedges
175g olive
250ml white wine
500ml chicken stock
40.00 ml fresh oregano leaves

Instructions:

Preheat oven to 140°C. Heat oil in a flameproof roasting pan over high heat. Sear chicken until golden brown, about 5 minutes. Transfer to a bowl. Saute onion and garlic until lightly golden, about 2-3 minutes. Add them to the bowl. Caramelize lemon slices in the pan for 1-2 minutes each side. Enjoy!
Add the chicken and onion back to the pan along with olives, wine, chicken stock, and oregano. Cover loosely with foil and bake in a preheated oven, basting occasionally, for 1 1/2 hours or until the sauce thickens slightly and the chicken is nearly falling off the bone. Enjoy with mashed potatoes and steamed green beans, if desired.

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