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Roast Chicken with Preserved Lemon and Bay Leaves

Plain roast chicken is given an exotic flair with preserved lemon. Serve with a couscous side dish.

15 mins Prep time 1 hrs 30 mins Cook time
15 mins Prep time
1 hrs 30 mins Cook time
  • Preheat oven to 375°F. Remove and discard pulp from preserved lemon. Rinse peel to remove excess salt. Finely chop 1/2 of the peel (about 2 tablespoons). Reserve remaining peel. Mix chopped peel, butter and garlic in small bowl until well blended. Season chicken with sea salt and pepper.

  • Slide fingers under skin of the breasts and as much of the legs as possible. Spread butter mixture evenly under skin of breasts and legs. Place a bay leaf under skin of each breast. Place reserved peel and remaining bay leaf in cavity of chicken. Place chicken on rack in foil-lined roasting pan.

  • Roast 1 1/4 to 1 1/2 hours or until chicken is cooked through.

Cooking tip

Test Kitchen Tip: Preserved Lemons can be easily made at home. They can also be purchased in specialty food stores and Middle Eastern markets.

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Nutrition information

(Amount per serving)

  • Calories: 304Cholesterol: 110mg
  • Sodium: 340mgProtein: 30g
  • Total Fat: 20gFiber: 0g
  • Carbohydrate: 1g

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