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Roast Chicken With Preserved Lemon

Roast Chicken With Preserved Lemon

Ingredients:

  • 70g unsalted butter, softened.
  • Three garlic cloves, peeled and crushed.
  • One small preserved lemon, pips discarded, flesh and skin roughly chopped.
  • Finely grated zest of 1 lemon, plus one and half tablespoon juice, to drizzle.
  • Flaky sea salt and black pepper.
  • 1.5kg free-range chicken.

 Instructions:

  1. Warmth the oven to 190C/375F/gas mark 5.
  2. Put the lard, thyme, garlic, conserved lemon, lemon zest, half a teaspoon of salt and a decent grind of sprinkle in a food processor. Salvo, and afore set sidewaysbut you grip the bird.
  3. With the chicken’s legs bignear you, usage your hands to loosen the skin from the breasts? Spread most of the butter combinationscalmly over the breasts, below the skin, and then smear the remaining butter over the legs.
  4. Place the chicken in a medium-sized, high-sided baking serving dish, drizzle with the lemon juice and jiggle with a teaspoon of salt and sufficiently of speckle.
  5. Bake for about 70 minutes, needlework every 15 transcripts or so, until the skin is golden-brown and crusty, and the liquors run pure (stick the tip of a shrill knife into the heaviest part of the thigh to checkered; if the juices are still a little pink, just give the bird five to 10 minutes more cooking).
  6. Remove from the oven, leave to repose for 10 minutes, formerlyslice and assist.