Cluck-Cluck: Low Carb Chicken Dishes

Slow Roasted Lemon & Thyme Chicken

You know, there’s nothing quite as comforting as a yummy chicken bake full of flavour – no matter the time of year!
This delicious, slow roasted lemon & thyme chicken bake is just perfect for a lazy Summer weekend lunch or early weeknight dinner.

These classic flavours of thyme, lemon, garlic & chicken work SO well together, to deliver a tangy, almost sticky chicken bake.


This slow roasted lemon & thyme chicken bake is one of those dishes I love – you simply stick everything in a roasting dish and let the oven work its magic.

Roasted slowly for 2 hours, the low heat allows the chicken to become perfectly soft, without becoming rubbery; plus all the other elements can mingle and the lemons are just soft, squishy and luscious!

Servings: 4
Difficulty: Easy
Time: 3 hours

You will need:

1 whole chicken, cut into about 8 pieces {drumsticks, thighs, wings, breast x2 of each} – OR just buy 8 chicken pieces if you’re not into chopping up a whole chicken ;)
olive oil – a generous glug
course salt flakes
black pepper
2 lemons, cut into 8 each
1/2 a cup of dry white wine
small handful of fresh thyme sprigs
1 whole bulb of garlic, roughly smashed and the papery outer skin removed {but not peeled}

Arrange the chicken pieces in a roasting dish and rub with olive oil.

Sprinkle with course salt flakes and black pepper – to your taste.

Add the lemon pieces, garlic and thyme sprigs in-between the chicken pieces.
Pour the wine over everything.

Cover with foil and bake at 160C for 2 hours.

After 2 hours, remove the foil, crank the oven up to 200C and bake for another 30 minutes until golden.

slow roasted lemon & thyme chicken

Serve it with a simple herb salad, a squeeze of lemon juice and olive oil – simple perfection!

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