Chicken with preserved lemon, garlic and rosemary

Chicken with preserved lemon, garlic and rosemary

By
From
What's for Dinner?
Serves
4
Prep
10 mins
Cooking time
60 mins
Photographer
Gorta Yuuki

Moroccan preserved lemons have a salty-sour flavour that goes brilliantly with roast chicken. they are available from middle eastern food stores and delicatessens. alternatively, use regular lemons.

Ingredients

Quantity Ingredient
1 preserved lemon, cut into quarters and rinsed
3 tablespoons olive oil
3-4 rosemary sprigs
salt and freshly ground black pepper
2kg chicken casserole pieces
1 garlic head, cloves separated, skin on

Method

  1. Preheat the oven to 200°C.
  2. Scrape the pulp from the preserved lemons and discard it. Finely dice the remaining peel. Place in a bowl along with the oil and rosemary and season with the salt and pepper. Mix well and pour over the chicken pieces. Toss well to coat the chicken with the marinade then add the garlic cloves to the bowl. Leave to marinate for 1 hour, time permitting.
  3. Arrange the chicken pieces in a deep baking dish, skin-side down, and cook for 20–25 minutes. Turn skin-side up and bake for a further 30–40 minutes, or until they turn golden brown and the lemon starts to caramelise. Delicious with mashed potato.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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