Roast Chicken with Bay Leaves and Preserved Lemon

Name: Roast Chicken with Bay Leaves and Preserved Lemon
Yield: Serves 4–6
Cuisine: British
Ingredients: extra virgin olive oil; 2 garlic bulbs, cut in half; salt and pepper; salt and pepper; 1 bunch of fresh basil; 1 twig of bay leaves; 1 large free-range chicken, rinsed (approx. 1.5 kg); 1 whole preserved lemon; 2 slices of grilled bruschettà per person

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

This is a great one-pot dish, which should take little over an hour to cook and elevates the humble chicken to new heights! The preserved lemon can be picked up at most good supermarkets now so don’t substitute it with a regular lemon. The saltiness the preserved ones bring is integral to this dish.

Ingredients

1 large free-range chicken, rinsed (approx. 1.5 kg)
1 whole preserved lemon
1 <

Europe
United Kingdom
Preserve
Main course
Summer
August
July

Method

Preheat the oven to 200°C/400°F/gas mark 6.

Simply stuff the chicken with the whole preserved lemon, the basil and bay leaves. Season inside and out, rub with olive oil and put in a roasting tin.

Roast in the preheated oven with the garlic scattered around the bird for