Preserved lemons, a staple of North African cuisine, pairs beautifully not only with chicken but is also amazing served with fish and with veal. At other times of year, try it mixed in with rice and couscous.
- Preserved Lemons
- 2 lemons -
- 1 cup fresh lemon juice -
- 1/2 cup coarse salt -
- 1 chicken (3-1/2 – 4 lb) -
- 1/4 cup olive oil -
- 1/4 cup chopped fresh oregano -
- 4 large cloves garlic, minced -
- 1-1/4 tsp each salt and pepper -
- 1 recipe preserved lemon -
- 1/2 cup black olives -
- 1 cup button mushrooms, stemmed -
- 2 potatoes, cut into chunks -
- 1/2 cup packed in oil julienned sun dried tomatoes, rinsed -
- 1 onion, cut into eighths -
- 3/4 cup dry white wine -
1. Slice one lemon; quarter half of second lemon (reserve other half for another use). Toss together lemon slices and quarters, juice and salt. Transfer to sterile jar with tight fitting lid. Seal and let stand at room temperature for 7 days, shaking jar every 24 hours.
( Lemons can be stored in refrigerator for up to 2 months, adding additional juice to ensure slices are always submerged in juice).
2. Preheat oven to 350F.
3. In small bowl, stir together 1 tablespoon of oil, oregano, garlic and ½ tsp of the salt and pepper. Reserve 1 teaspoon. Loosen skin from top of chicken without removing. Rub oregano mixture all over flesh to distribute as evenly as possible. Place lemon quarters, half of lemon slices and three quarters of the olives into cavity of bird. Truss legs. Place in roasting pan or Dutch oven. Sprinkle top with 1/4 tsp each of the salt and pepper
4. Toss remaining lemon slices, remaining olives, mushrooms, potatoes and sun dried tomatoes with remaining olive oil, reserved oregano mixture and remaining salt and pepper. Scatter around chicken. Pour white wine over.
5. Roast, basting every 30 minutes, in center of preheated oven for about 2 hours, or until meat thermometer inserted in thigh reads 185F. Tent with foil and let stand for 10 minutes before carving. Carve and serve with pan juices surrounded by roasted vegetables.