IMG_7510.jpg

I’ve never been a ‘chicken thigh’ kind of cook. There’s no technical reason behind that. But I’ve always preferred a whole chook and roasting to get super crunchy skin, then utilising the bones for a beautiful warming broth.

Venturing away from a whole chicken is something I’ve started to do recently. The meat to soup ratio is off. Meaning, I can’t get through a whole chicken as fast as I can the broth the bones make. So we have lots of meat and not enough broth. I’ve also found lately that I haven’t been getting as high quality jiggly wobbly gelatin filled healing tasty chicken broth. I’ve changed the cuts of meat I’m buying I accordingly.

I now buy, organic chicken legs, organic wings and chicken thighs. I’m saving a lot more money and my broth to meat ratio is getting better.

You can’t really mess this up. The temperature is low so the meat won’t burn. Pop in the oven and have a bath or do other life things that need to be done. This is my favourite part of cooking low and slow things, they don’t require monitoring. Which means – less time in the kitchen for you!

This juicy, falling a part chicken is cooked low. It’s slow. It’s lazy. But so perfect for a ‘throw it in the oven and be done with it kind of meal’. These are my favourite meals after all.

The best bit? You don’t need much to make this fancy and super tasty. You’re welcome.

Slow Baked Chicken

Serves 4

Ingredients

  • 600g chicken thigh

  • 1 tablespoon coconut oil or ghee

  • 1 brown onion

  • 2 garlic cloves

  • A handful of woody herbs like rosemary and thyme

  • 2 cups water (or bone broth or stock)

  • A few tomatoes (or 1/4 cup passata)

  • Any veggies you like, I like to chop a few carrots and a few mushies

  • 1 lemon, chopped in half

Process

  1. Preheat oven to 130 degrees.

  2. Place chicken in a baking tray.

  3. Add all others ingredients over top and around chicken and lightly season.

  4. Place in oven and bake for 1.5 hours. On this low temperature, the chicken will be lovely and falling a part. You can cook this for up to 2 hours. If you’re short on time, pump up the temperature to 150 degrees.

  5. Enjoy with a fresh bundle of greens or brown rice.

IF YOU DIG THIS RECIPE, YOU MAY ALSO LIKE

Cheesey Vegan Pumpkin Pasta Sauce

Cheesey Vegan Pumpkin Pasta Sauce   This recipe is dedicated to my son BJ and his annoying food intolerances. One of them being TOMATO, cue my...

Salmon fritters

     These homemade salmon fritters have been making my life easier these past few months. We’re getting a dose of Omega 3’s and DHA...

One pan pasta bake

One Pan Pasta Bake This one pan pasta bake has taken over our house as No.1 dish of the month/quarter/year. Not only is it foolproof. You only need...

Couscous with Preserved Lemon Salad

    Couscous with Preserved Lemon Salad Everybody has a pack of couscous in their cupboard, right? I’ll assume that’s a yes. I have 2 pac...

6 quick soup recipe tips

6 quick soup recipe tips     So it’s a cold day and you want a warming bowl of soup but you don’t want to get out the blender for a cream...

Crispy Cauliflower Bites

    These crispy cauliflower bites are the perfect way to use a whole cauliflower in one meal. They’re crispy, crunchy, easy to make and ...
Hey I'm Lou

Hey, I’m Lou

Lover of crispy bacon, homemade popcorn and Mama to BJ.  My mission: to empower you to cook simple meals, so you can nourish your family – even when you’re busy AF because you (and they) are worth it. 

The Meal Matrix is a free downloadable guide to help you create effortless meal ideas and flavour combinations
A 7 day healthy meal plan to help you get organised in the kitchen
Cook delicious family friendly recipes with Kitchen Saucery
How to stock your pantry
What to keep in your fridge guide

Download Your Free Meal Prep Guide Here.

Shut Up and Cook Healthy Kitchen Reset