Roast Chicken with Preserved Lemon
This method relies on the intensity of salt-cured citrus to do the heavy lifting. By working the lemon directly against the meat, you ensure the flavor penetrates deep while the skin turns crisp in the oven's heat.
Dry skin is the secret to crisp results.
Pat the bird down thoroughly with paper towels before seasoning. If the skin is damp, it will steam rather than crisp.
- Heavy-bottomed roasting pan or cast iron skillet
- Kitchen twine
- Microplane or sharp chef's knife
- Instant-read meat thermometer
What goes in.
- 1 wholepastured chicken (about 3.5 to 4 lb)
- 2 tbsppreserved lemon rind, finely minced
- 4 tbspunsalted butter, softened
- 2 sprigsfresh thyme
- 1 headgarlic, halved crosswise
- 1 tbspolive oil
- to tasteblack pepper
Butter-under-skin application
Gently loosen the skin from the breast meat with your fingers, taking care not to tear it. Smear the butter and lemon paste directly onto the meat so the fat bastes the chicken from the inside out.
The method.
Prep the chicken
Remove the chicken from the refrigerator 30 minutes before roasting. Pat it completely dry inside and out.
Season the meat
Mix the softened butter with the minced preserved lemon. Carefully lift the skin over the breasts and thighs, spreading the butter mixture underneath. Rub the outside with olive oil and pepper.
Stuff the cavity
Place the halved garlic, thyme sprigs, and the remaining hollowed-out preserved lemon rinds into the cavity. Truss the legs together with twine.
Roast
Preheat your oven to 425°F (220°C). Place the chicken breast-side up in the pan. Roast for 50 to 60 minutes. The bird is finished when the thermometer reads 165°F in the thickest part of the thigh.
Rest
Remove the chicken from the pan to a carving board. Let it rest for at least 15 minutes before carving to allow the juices to redistribute.
Other turns to take.
Olive inclusion
Add a handful of cracked green olives to the roasting pan for the final 20 minutes to soak up the rendered fat and lemon juices.
Root vegetable bed
Place chunks of fennel and potatoes in the pan before setting the chicken on top; they will roast in the schmaltz and citrus.
When it doesn't go to plan.
Discard the pulp of the preserved lemon; only the rind is used for the butter mixture.
Do not add extra salt to the bird; preserved lemons are intensely salty on their own.
If the breast skin browns too quickly, tent it loosely with aluminum foil for the remainder of the cooking time.
The ones that keep coming up.
Can I use fresh lemon instead?
Fresh lemon will provide acid but lacks the deep, funky saltiness of the preserved variety, which is necessary for this specific profile.
Why does the chicken need to rest?
Resting allows the muscle fibers to relax and reabsorb the juices. If you cut into it too soon, the juices will run onto the board instead of staying in the meat.
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