Roast Chicken with Preserved Lemons & Herbs

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Roast Chicken with Preserved Lemons & Herbs

Lemons are often used to flavor roasted chicken, but here, we swap preserved lemons for fresh ones for a moist and tangy result. For even more flavor, gently separate the skin from the breast before roasting and tuck thin slices of preserved-lemon peel and herb sprigs under the skin.

 

Roast Chicken with Preserved Lemons & Herbs

 

1 chicken, about 3 lb. (1.5 kg.)

4 preserved lemons, quartered lengthwise

1 tsp. salt

1 tsp. freshly ground pepper

1 Tbs. chopped fresh herbs such as thyme, tarragon or savory

8 fresh herb sprigs such as thyme, tarragon or savory, plus extra sprigs for garnish (optional)

 

Preheat the oven to 350 degrees F (180 degrees 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 under the back. Place the chicken, breast side up, in a roasting pan. Scatter the remaining herb sprigs and lemon quarters in the pan.

 

Roast the chicken until an instant-read thermometer inserted into the thickest part of a thigh away from the bone registers 165-170 degrees F (74-77 degrees C), about 1 1/4 hours.

 

Remove the chicken from the oven, tent loosely with aluminum foil, and let stand for 10 minutes. Cut the string from the legs, discard the contents of the cavity, and carve the chicken. Arrange on a warmed platter. Discard the lemon quarters and herb sprigs in the pan. Using a spoon, skim off the excess fat from the pan juices. Drizzle the remaining juices on top of the chicken. Garnish the chicken with the fresh herb sprigs, if using. Serve at once. Serves 4.

 

Williams-Sonoma Art of Preserving CookbookFind more great recipes for fruit preserves, pickles and more in our cookbook The Art of Preserving, by Rick Field, Lisa Atwood & Rebecca Courchesne.

6 comments about “Roast Chicken with Preserved Lemons & Herbs

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