I stepped out of my comfort zone and found my new lazy meal love. A set and forget slow baked chicken.
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. So 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.
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.
Set and Forget Slow Baked Chicken
- 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
- Preheat oven to 130 degrees.
- Place chicken in a baking tray.
- Add all others ingredients over top and around chicken and lightly season.
- 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.
- Enjoy with a fresh bundle of greens or brown rice.