The best Lemon-N-Garlic Slow Roasted Chicken & Vegetables

There are many resources of info on cooking. Some info is geared in the direction of skilled chefs and not for the typical individual. It can be puzzling to wade through every one of the available info. Fortunately, this Lemon-N-Garlic Slow Roasted Chicken & Vegetables recipe is easy to make and will give you some wonderful tips. They will certainly help anybody, also an amateur.

You need to prepare chicken thighs , bone -in skin -on.
Provide garlic bulbs.
Prepare lemons , cubed (with peel).
You need olive oil.
You need chicken bouillon cube.
Prepare onion powder.
Use paprika.
You need cumin ground.
Prepare parsley fresh , finely chopped.
Prepare thyme dried.
Use basil dried.
Provide oregano dried.
Use salt.
Use pepper.
You need to prepare carrot , cubed.
Use potatoes , cubed.
You need to prepare white onion , large dice.
You need to prepare white mushrooms (large), halved.
You need zuchini , cubed.
Provide salt.
You need to prepare pepper.
You need to prepare olive oil.
Prepare mixed dried herbs.

Short Tips:

Clean the chicken thighs as best as you can, leaving the skin on..
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)..
Pre-heat the oven to 160 degrees C..
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)..
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..
Spread the seasoned veggies evenly in the tray. place the marinated chicken pieces skin side up on top of the vegetables..
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)..
Place the tray in the oven and cook at 160 degrees for 2 hours..
After 2 hours, remove the tray from the oven and set the oven temperature to 200 degrees C..
Remove the aluminum foil cover (be SUPER careful with this, because steam will escape when you remove the foil) and discard..
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..
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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