Roast chicken with preserved lemon and butter
Juicy roast chicken with preserved lemon and butter—an easy, flavourful recipe perfect for Sunday lunch or weeknight dinners.
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Servings: 4
Calories: 760kcal
Ingredients
- ½ cup unsalted butter
- 4 tablespoon tarragon
- 2 quarters Preserved Lemons flesh removed washed and finely chopped
- 2.0 kg free-range chicken
- Sea salt flakes and pepper
- 2 tbspn Extra Virgin Olive Oil
- ½ cup Verjuice
Instructions
- Preheat the oven to 200C (400F) fan-forced and prepare a roasting tray.
- Soften the butter, then in a small bowl, smooth it together with the tarragon and preserved lemon.
- Place the chicken on the prepared pan and carefully separate the skin from the flesh around the legs and breasts then stuff underneath with the butter mixture.
- Tuck the wings under the chicken then season with salt and pepper and rub it into the skin with the oil.
- Cook for 1 hour.
- Open the oven and pour the verjuice over the chicken then cook for another 10 minutes.
- Take the chicken out of the oven and let it rest in a warm place for 20 minutes before carving.
- NOTE: To see if the chicken is cooked - poke a skewer through the thickest part of the thigh. If the juices are clear then it's cooked, pink and it needs longer. If you have a thermometer then it should read 68 degrees if you stick it in the same place.
Nutrition
Calories: 760kcal | Carbohydrates: 7g | Protein: 47g | Fat: 61g | Saturated Fat: 25g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 241mg | Sodium: 178mg | Potassium: 672mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1339IU | Vitamin C: 7mg | Calcium: 113mg | Iron: 4mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
