Preserved Lemon Roasted Chicken
Servings 6
Ingredients
- 1 whole chicken 4-5#
- 6 tablespoons butter softened at room temperature
- 2 tablespoons fresh thyme
- 1 tablespoon fresh rosemary
- 10 garlic cloves
- ½ preserved lemon
- zest of 1 lemon
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 lemon halved
- 6 medium Yukon potatoes quartered
- 6 medium carrots cut into 1-inch pieces
- 1 medium onion quartered
- 5 sprigs rosemary
- 2 tablespoons olive oil
- salt and pepper
- ¼ teaspoon nutmeg
- ½ cup chicken broth
Instructions
- Preheat oven to 375 degrees F.
- Combine butter, thyme, rosemary, garlic, preserved lemon, lemon zest, black pepper, and salt in a food processor. Pulse until well combined.
- Loosen chicken skin and spread some of the butter mixture under the skin on the breast and legs. Spread remaining butter on top of skin on the breast and legs. Season chicken cavity with salt and pepper and stuff with halved lemon. Tie legs together with kitchen twine.
- Place cut potatoes, carrots, onion, and rosemary in a 9x13 baking dish. Drizzle oil and season with salt, pepper, and nutmeg. Pour chicken broth on top.
- Place a rack on top of the vegetables and place chicken on top of rack. Roast chicken for 95 minutes or until internal temperature registers 165 degrees F. Remove from oven and let rest 10-15 minutes. Slice chicken and serve.
Video
Notes
The seasoned butter can be prepared the day before. Let the butter come to room temperature before applying it to the chicken.
You can find preserved lemons in most major supermarkets, in the jarred vegetable section.
