Lemon-N-Garlic Slow Roasted Chicken & Vegetables

Lemon-N-Garlic Slow Roasted Chicken & Vegetables

This slow roasted chicken n veggies dish is a complete dinner in one go! guaranteed soft, succulent, fall-off-the-bone chicken and crispy skin... its to die for!!! its inspired by the slow cooked french chicken/poultry casseroles with whole garlic cloves and root veggies.

Nirmala Prem


  1. 10 - 12 chicken thighs , bone -in skin -on
  2. 2 garlic bulbs
  3. 2 lemons , cubed (with peel)
  4. 1/2 Cup olive oil
  5. 1 chicken bouillon cube
  6. 1 Tablespoon onion powder
  7. 1 Teaspoon paprika
  8. 1/2 Teaspoon cumin ground
  9. 1 Bunch parsley fresh , finely chopped
  10. 1/4 Teaspoon thyme dried
  11. 1/4 Teaspoon basil dried
  12. 1/2 Teaspoon oregano dried
  13. salt
  14. pepper
  15. 1 carrot , cubed
  16. 2 potatoes , cubed
  17. 1 white onion , large dice
  18. 12 - 14 white mushrooms (large), halved
  19. 4 zuchini , cubed
  20. salt
  21. pepper
  22. olive oil
  23. mixed dried herbs


160 mins
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    Clean the chicken thighs as best as you can, leaving the skin on.

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    Mix the marinade ingredients in a small bowl (heat it if required) and rub it all over the chicken. let the chicken marinate for about 2 hours (or overnight if possible).

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    Pre-heat the oven to 160 degrees C.

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    In a baking tray, mix the cubed vegetables, lemon pieces and garlic cloves (leave the skin on the garlic cloves, just remove the thin papery bits).

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    Add enough salt n pepper to season, and toss in whatever herbs you want to use (i usually go with rosemary and thyme). drizzle with olive oil and mix everything well.

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    Spread the seasoned veggies evenly in the tray. place the marinated chicken pieces skin side up on top of the vegetables.

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    Add a dash of water into the tray (this is to help steam formation) and cover it tightly with aluminum foil (make sure the edges are well sealed, we do not want the steam formed to escape).

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    Place the tray in the oven and cook at 160 degrees for 2 hours.

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    After 2 hours, remove the tray from the oven and set the oven temperature to 200 degrees C.

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    Remove the aluminum foil cover (be SUPER careful with this, because steam will escape when you remove the foil) and discard.

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    Place the tray back into the oven and let it bake uncovered for 30 minutes. at the end of this time, the chicken will be moist and tender, and the chicken skin will have become crisp and golden brown.

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    Let the chicken rest for about 5 minutes before serving. since the dish contains potatoes you don't really need bread or any other accompaniment, except maybe for a salad. one-pot-wonder folks!!

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