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Preserved Lemon Roast Chicken

Preserved Lemon Roast Chicken is a juicy whole roasted chicken flavored with preserved lemon, herbs, garlic, and Aleppo chili.
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Prep Time 30 minutes
Course Main Course
Cuisine Mediterranean-inspired

Ingredients
  

For the Chicken

  • 150 g unsalted butter softened
  • 1 tablespoon dried Aleppo chili flakes
  • ¼ preserved lemon white pith removed and rind finely chopped
  • 1 tablespoon thyme leaves chopped
  • 2 garlic cloves finely chopped
  • 1 whole chicken about 1.8kg

For the Stuffing

  • 300 g halal beef sausage meat
  • ¼ cup roasted almonds crushed
  • 1½ cups roughly torn fresh bread
  • 1½ tablespoons rosemary leaves finely chopped

For the Spiced Potatoes

  • 800 g chat potatoes scrubbed
  • 1 eschalot finely chopped
  • 2 tablespoons red wine vinegar or sherry vinegar
  • ½ cup extra virgin olive oil
  • ⅓ cup flat-leaf parsley leaves roughly chopped
  • ½ teaspoon smoked paprika
  • 1 teaspoon fennel seeds toasted and crushed
  • Juice of ½ lemon
  • Salt and black pepper to taste

Instructions
 

  • Prepare the Lemon Butter
  • Preheat the oven to 150°C (300°F).
  • In a bowl, combine the softened butter, Aleppo chili flakes, preserved lemon, thyme, and garlic.
  • Mix until fully incorporated and set aside.
  • Make the Stuffing
  • Remove the casing from the halal beef sausages.
  • Combine the sausage meat, crushed almonds, torn bread, and rosemary in a mixing bowl.
  • Mix until evenly combined.
  • Prepare the Chicken
  • Pat the chicken dry thoroughly with paper towels.
  • Carefully loosen the skin over the breast and thigh areas without tearing it.
  • Rub half of the preserved lemon butter underneath the skin, spreading evenly.
  • Rub the remaining butter mixture all over the outside of the chicken.
  • Pack the stuffing tightly into the cavity.
  • Tie the legs together with kitchen string.
  • Roast the Chicken
  • Place the chicken in a roasting pan.
  • Roast for 1 hour and 20 minutes.
  • Baste with the pan juices halfway through cooking.
  • Increase the oven temperature to 220°C (425°F).
  • Baste again and continue roasting for another 10–15 minutes.
  • The skin should be deeply golden and crisp, and the juices should run clear when the thickest part of the thigh is pierced.
  • Remove from the oven and loosely tent with foil.
  • Allow the chicken to rest for 10 minutes before carving.
  • Prepare the Spiced Potatoes
  • Place the potatoes in a saucepan and cover with cold salted water.
  • Bring to a boil over medium heat.
  • Cook for 20–25 minutes or until fork tender.
  • Drain and allow them to cool slightly.
  • Gently crush the potatoes using your hands or the base of a glass.
  • Transfer to a serving bowl.
  • Add the eschalot, vinegar, olive oil, parsley, smoked paprika, fennel seeds, and lemon juice.
  • Toss gently until coated.
  • Season with salt and black pepper to taste.
  • Serve alongside the Preserved Lemon Roast Chicken

Notes

  • Preserved lemons offer a concentrated citrus flavor that fresh lemons cannot replicate.
  • Aleppo chili flakes provide mild heat and subtle fruitiness.
  • The stuffing enhances both flavor and moisture.
  • Spiced potatoes can be served warm or at room temperature.
  • Leftover chicken is excellent in wraps, sandwiches, and salads.