Herbed Chicken & Spinach Soup

Roast Chicken with Preserved Lemon & Bay Leaves

Plain roast chicken is given an exotic flair with preserved lemon. Serve with a couscous side dish.
15m
PREP TIME
1hr 30m
COOK TIME
304
CALORIES
7
INGREDIENTS

Servings: 8

Ingredients

INSTRUCTIONS

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

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NUTRITION INFORMATION

(per Serving)

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