Slow Roasted Chicken Longer Cooking Time

Our answer

Nigella's Slow Roasted Garlic And Lemon Chicken (from Nigella Summer and on the Nigella website) is cooked for 2 hours in a moderate oven of 160c/325F and then given a blast at higher heat to crisp the chicken skin and potatoes. It may be possible to extend the time a little but would still need the period on higher heat at the end, so it would not be ready immediately on your return.

We suspect that you could lower the oven for the initial cooking to 150c/300F or 140c/275F and increase the time by 1 hour but beyond that as the chicken pieces are not that large they may start to dry out a little. However as we have not tested at this temperature we cannot guarantee the results and you should check that the chicken is cooked through (ins ert a small sharp knife into the largest pieces, the juices shouldrun clear). It may also be better to use 8 chicken thighs (bone-in and skin on) instead of a jointed chicken as thigs tend to stay moister over and extended cooking time. You would still need to do a final 30 minutes at 200c/400F after this slow cooking time.