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