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Plain roast chicken is given an exotic flair with preserved lemon. Serve with a couscous side dish.
1 preserved lemon
1/4 cup (1/2 stick) butter, softened
1 tablespoon minced garlic
1 whole chicken, about 4 pounds
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/4 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
3 McCormick Gourmet™ Bay Leaves, Turkish
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.
Test Kitchen Tip: Preserved Lemons can be easily made at home. They can also be purchased in specialty food stores and Middle Eastern markets.
(Amount per serving)