Lisa Atwood, Rebecca Courchesne, Rick Field

Roast Chicken with Preserved Lemons & Herbs

Name: Roast Chicken with Preserved Lemons & Herbs
Yield: Serves 4
Ingredients: 1 Tbsp chopped fresh herbs such as thyme, tarragon, or winter savory; 1 chicken, about 3 lb (1.5 kg); 4 Preserved Lemons, quartered lengthwise; 1 tsp salt; 1 tsp freshly ground pepper; 8 fresh herb sprigs such as thyme, tarragon, or winter savory, plus extra sprigs for garnish (optional)

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Lemons are often used when roasting a chicken. Here, preserved lemons replace fresh ones, with a moist and tangy result. For added flavor, gently separate the skin from the breast before roasting and tuck thin slices of preserved-lemon peel and herb sprigs under the skin.

Ingredients

1 chicken, about 3 lb (1.5 kg)
4 Pr

Main course
Gluten-free

Method

Preheat the oven to 350°F (180°C).

Rub the chicken with a lemon quarter and then with the salt, pepper, and chopped herbs. Place 4 of the herb sprigs and all but 6 of the remaining lemon quarters in the cavity. Tie the legs together with kitchen string, and tuck the wing tips u