Spiced Roast Chicken with Preserved Lemons

DIFFICULTY
Average Average
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
2-4 2-4
Spiced Roast Chicken with Preserved Lemons
Inspired by the fragrant flavours of the Middle East, this spiced roast chicken is a relatively quick Sunday lunch option.
Main ingredients
  • Meat
FOR THIS RECIPE WE LOVE TO USE
Toughened Non-Stick Chef's Pan with Pouring Spouts
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Toughened Non-Stick Chef's Pan with Pouring Spouts
Ingredients
Method

Ingredients

  • 1 x 1.5kg free range or organic chicken
  • 75g softened salted butter
  • 1 tablespoon rose harissa
  • 1 small, preserved lemon, finely chopped
  • 1 lemon juice and zest
TO SERVE
  • Fresh mayonnaise and roast potatoes (optional)

  • Method

  • 1
    Preheat the oven to 190°C fan/gas mark 6.
  • 2
    Place the butter, harissa, finely chopped preserved lemon and lemon zest in a bowl and beat together well to form a paste. Season with pepper.
  • 3
    Loosen the skin on the breasts of the chicken, and using a palette knife, gently push ¾ of the butter mixture under the skin (try to avoid tearing the skin). Spread the remaining butter over the top of the chicken, ensuring the legs are well covered.
  • 4
    Place the chicken into the Toughened Non-Stick 24cm Chef’s Pan and pour over the lemon juice. Place the lid on the pan and place it in the oven for 40 minutes.
  • 5
    Remove the lid and baste the chicken.
  • 6
    Return to the oven without the lid and roast for another 20 minutes until the skin is crispy and the juices run clear.
  • 7
    Leave in the pan to rest for 10 minutes and then carve and serve with fresh mayonnaise and roast potatoes.