Preserved Lemon and Rosemary Roast Chicken

 

 

 

Preserved Lemon and Rosemary Roast Chicken

This showstopping Moroccan-inspired roast chicken is infused with the tangy, floral depth of preserved lemon and fragrant fresh herbs, slow-roasted to golden, juicy perfection. Using Amboora's Moroccan Preserved Lemon Tagine Cooking Sauce to baste the bird, this recipe transforms a classic Sunday roast into something truly special with very little extra effort.

Serves 4

Prep time: 5 mins

Cooking time: 1 hr 20 mins

Ingredients:

1 whole chicken, about 1.5kg

½ jar Amboora Moroccan Preserved Lemon Tagine Cooking Sauce

1 small sprig rosemary, finely chopped

1 small sprig thyme, finely chopped

2 cloves garlic, finely chopped

25g butter, softened

2 onions, roughly chopped

2 carrots, roughly chopped

salt and pepper, to taste

2 tbsp olive oil

Method:

1. Preheat the oven to 190C / 170C fan.
2. In a large baking tray, place the chopped onions and carrots. In a bowl, mix together the preserved lemon sauce, rosemary, thyme, garlic and butter.
3. Rub the lemon mixture all over the chicken, making sure to put some of the mixture under the skin for moist and tender chicken.
4. Place the chicken on top of the vegetables in the baking tray. Drizzle everything with olive oil and season generously. Roast for 1 hour 20 mins until the skin is crispy and the juices run clear.
5. Remove from the oven and allow to rest for 15-20 mins before carving. Goes well with our lemony potato salad or couscous. Make sure to pour over some of the delicious sauce leftover in the tray. Enjoy!