Slow Roasted Chicken Without Skin

Our answer

Nigella's Slow Roasted Garlic And Lemon Chicken (from Nigella Summer and on the Nigella website) uses a jointed chicken with the skin or (or you can substitute thighs and drumskicks for the jointed chicken). We would not recommend using skinless or boneless pieces of chicken as the meat will dry out during the long cooking time.

A large proportion of the chicken's fat is in the skin. As the bird cooks the fat renders out and bastes the flesh. The fat will also help to baste the lemons and garlic and stop then from becoming too dry and crisp. If you would like to reduce the fat content then we would prefer for the skin to be removed from the chicken just before serving. Then strew some extra thyme leaves over the skinned cooked chicken for a little extra colour.