Roast chicken is a comfort food classic. We've added lots of flavour to this oven-roasted chicken recipe using fresh lemons, garlic and white wine - with 10 servings, this Slow-Roasted Lemon Chicken is perfect for everyday entertaining.
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3-1/2 lb. (1.5 kg) bone-in chicken pieces (breasts, drumsticks, thighs)
20 cloves garlic, unpeeled
2 lemons, each cut into 8 wedges
1/2 cup Kraft Sweet Onion Vinaigrette Dressing
1/2 cup dry white wine
1 tsp. salt
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How do I make it ?
Heat oven to 325ºF.
Place chicken, garlic and lemons in roasting pan.
Whisk dressing, wine and salt until blended; pour over chicken.
Bake 1-1/2 hours or until chicken is done (170ºF), increasing oven temperature to 400ºF after 1 hour. Discard garlic cloves and lemon wedges. Or, reserve garlic for another use. (See tip.)
Kraft Kitchen Tips!
How to Use the Roasted Garlic
Squeeze roasted garlic from the baked cloves into small airtight container. Refrigerate up to 3 days before serving with crusty or toasted bread slices.
Serve with your favourite roasted vegetables. Just roast the vegetables in a separate pan (along with the meat) until tender and browned, stirring occasionally.
We've used skin-on chicken pieces as we found the flavour and moisture of the baked chicken much better than if prepared with skinless chicken pieces. If you remove the skin from the chicken after it is cooked, you will save 70 calories and 7g of total fat per serving.
Calories From Fat
% Daily Value
Total fat 11 g
Saturated fat 3 g
Cholesterol 70 mg
Sodium 440 mg
Total carbohydrate 4 g
Dietary fibre 0 g
Sugars 2 g
Protein 22 g
10 servings, 1/10 recipe (116 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.