Description
This Preserved Lemon Roasted Chicken is tender, juicy, and full of bright Mediterranean flavor. The preserved lemons add a tangy, salty depth that perfectly complements the golden, crispy skin and juicy meat. It’s a simple yet stunning dish that feels like sunshine on a plate.
Ingredients
Scale
- 1 whole chicken (about 4 pounds)
- 2 preserved lemons, finely chopped
- 6 garlic cloves, minced
- 3 tablespoons olive oil
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 1 onion, sliced
Instructions
- Preheat oven to 400°F (200°C) and position the rack in the center.
- In a bowl, mix preserved lemons, garlic, olive oil, thyme, paprika, salt, pepper, and lemon juice.
- Place onion slices at the bottom of a roasting pan to create a bed.
- Rub the chicken all over, including under the skin, with the lemon mixture, and place it breast-side up on the onion bed.
- Roast uncovered for 1 hour to 1 hour 15 minutes, basting occasionally, until golden and fully cooked (165°F internal temperature).
- Let the chicken rest for 10–15 minutes before carving to retain juices.
- Serve with the pan juices spooned over the top and your favorite sides.
Notes
- Marinate overnight for deeper flavor.
- Use leftover chicken for sandwiches, salads, or pasta.
- Roast extra lemons alongside for a caramelized garnish.
Nutrition
- Serving Size: 1/4 chicken
- Calories: 380
- Sugar: 1g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 115mg