Roast Chicken With Preserved Lemons
Source of Recipe
NY Times. Adapted from Laurent Tourondel.
Time: 1 hour 45 minutes
Yield: 6 servings.
List of Ingredients
1 6½- to 7-pound chicken
6 ounces (1½ sticks) soft butter
2 tablespoons chopped fresh rosemary
3 tablespoons finely diced onions, plus 2 large onions, sliced
¼ cup finely diced preserved lemons (available at Middle Eastern markets and specialty food stores)
½ cup fresh bread crumbs
Salt and pepper
3 pounds unpeeled fingerling potatoes, cut in two lengthwise
8 large garlic cloves, peeled and halved
¼ cup olive oil.
1. Heat oven to 375 degrees. Using a cleaver, chop wings from chicken at joint closest to breast; reserve.
2. In a medium mixing bowl, combine butter, one tablespoon rosemary, diced onions, lemons and bread crumbs to form a thick paste. Using your fingers, separate skin from breast of chicken, and slather mixture under skin about ½ inch thick. Sprinkle skin liberally with salt.
3. Place wings in a roasting pan, and place chicken on top. In a large mixing bowl, combine remaining rosemary, the potatoes, garlic, sliced onions, olive oil, and salt and pepper to taste. Toss to mix well and add to pan around chicken. Roast, occasionally basting chicken and tossing potatoes, until juices run clear when chicken is pierced with a knife at joint of leg, about 1½ hours. Carve and serve each portion with some seasoned skin and potatoes and onions.