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“Garlic adds a lot of flavor to this dish. The long cooking mellows the garlic out and adds a lot of flavor to the chicken and vegetables. This recipe can be made ahead of time and baked later. I often add additional seasonings like black pepper, onions, etc. depending on my mood.”
1hr 40mins

Ingredients Nutrition


  1. Heat oven to 400°F.
  2. Peel and mince garlic. Chop carrots into 2 inch pieces. Place garlic in a 13 x 9 baking dish.
  3. Pat chicken dry with paper towels. In batches, brown chicken pieces on all sides in olive oil over medium-high heat. Remove pieces as they are browned.
  4. Place browned chicken on top of garlic in baking dish.
  5. Add carrots, potatoes, and lemon to dish. Sprinkle all with salt, thyme, and rosemary. Pour in wine or broth.
  6. Cover with aluminum foil and bake 30 minutes.
  7. Remove foil and baste with pan drippings.
  8. Then cook, uncovered for 30-45 minutes more of until chicken tests done and the vegetables are somewhat browned.
  9. Discard lemon. Place chicken on serving platter.
  10. Separate fat from drippings. Serve remaining drippings with chicken and vegetables.

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