Name: Slow-Roasted Chicken with Preserved Lemon
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 lbs Whole Chicken; 2 whole Preserved Lemons (rind only); 0.25 cup Extra Virgin Olive Oil; 8 cloves Garlic Cloves; 1 tbsp Ground Cumin; 1 tsp Smoked Paprika; 0.5 tsp Saffron Threads; 1 cup Castelvetrano Olives; 0.5 bunch Fresh Parsley; 1 cup Chicken Stock

Main Dishes

Slow-Roasted Chicken with Preserved Lemon

This succulent roast chicken is bathed in a fragrant blend of preserved lemon, saffron, and garlic, slow-cooked until the meat effortlessly pulls away from the bone. The salty-sour notes of the lemon zest create a sophisticated flavor profile that transforms a simple bird into a gourmet centerpiece.

Prep

20m

Cook

150m

Serves

Calories

620kcal

Qty	Ingredient
4 lbs 1.8 kg	Whole Chicken
2 whole 2 pieces	Preserved Lemons (rind only)
0.25 cup 60 ml	Extra Virgin Olive Oil
8 cloves 8 cloves	Garlic Cloves
1 tbsp 15 g	Ground Cumin
1 tsp 5 g	Smoked Paprika
0.5 tsp 0.5 tsp	Saffron Threads
1 cup 150 g	Castelvetrano Olives
0.5 bunch 30 g	Fresh Parsley
1 cup 240 ml	Chicken Stock

2 Method

Step 1. Preheat your oven to 300°F (150°C). Pat the chicken completely dry with paper towels.

Step 2. Remove the pulp from the preserved lemons and discard. Finely mince the rinds and mix with olive oil, minced garlic, cumin, paprika, and crushed saffron in a small bowl.

Step 3. Rub the lemon-spice mixture all over the chicken, including under the skin of the breast and inside the cavity.

Step 4. Place the chicken in a heavy-bottomed roasting pan or Dutch oven. Pour the chicken stock into the bottom of the pan and scatter the olives around the base.

Step 5. Cover tightly with a lid or double layer of foil and roast for 2 hours. The low temperature ensures incredible moisture.

Step 6. Remove the cover, increase oven temperature to 425°F (220°C), and roast for another 20-30 minutes until the skin is golden and crispy.

Step 7. Let the chicken rest for 15 minutes before carving. Garnish with plenty of fresh chopped parsley and serve with the pan juices.

·
Discard the preserved lemon pulp as it is often too salty; only the rind carries that floral, fermented aroma.
·
Don't add extra salt to the rub! The preserved lemons and olives provide significant salinity.
·
Ensure the chicken is at room temperature for 30 minutes before roasting for even cooking.
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If the pan juices are too thin, simmer them in a small saucepan over high heat for 5 minutes to create a rich glaze.