Roast Chicken with Preserved Lemon | Ottolenghi - Ever Open Sauce

Step 1

1 Heat the oven to 400°F. Put the butter, thyme, garlic, preserved lemon, lemon zest, half a teaspoon of salt and a good grind of pepper in a food processor. Blitz, then set aside while you tackle the bird.

Step 2

2 With the chicken’s legs pointing towards you, use your hands to loosen the skin from the breasts. Spread most of the butter mixture evenly over the breasts, under the skin, then smear the remaining butter over the legs. Put the chicken in a medium-sized, high-sided baking tray, drizzle with the lemon juice and sprinkle with a teaspoon of salt and plenty of pepper.

Step 3

3 Roast for about 70 minutes, basting every 15 minutes or so, until the skin is golden-brown and crisp, and the juices run clear (stick the tip of a sharp knife into the thickest part of the thigh to check; if the juices are still a little pink, just give the bird five to 10 minutes more cooking).

Step 4

4 Remove from the oven, leave to rest for 10 minutes, then carve and serve.

Step 5

5 TO MAKE PRESERVED LEMON: (the same for limes)

Step 6

6 Get a jar large enough to accomodate all the lemons snuggly. To sterilize it, fill it with boiling water, leave for a minutes, and then empty it. Allow it to dry out naturally without wiping it so it remains sterilized.

Step 7

7 Wash the lemons and cut a deep cross all the way from the top to with 3/4 inch / 2 cm before the base. Stuff each lemon with 1 tablespoon of the salt and place it in the jar. Push the lemons in tightly so they are squeezed together snuggly. Seal the jar and leave it in a cool spot for at least a week.

Step 8

8 After the initial period, remove the lid and press the lemons as hard as you can to squeeze out most of the juice. Add the rosemary, chile and lemon juice and cover with a thin layer of olive oil. Seal the jar and leave in a cool place for at least 4 weeks. The longer you leave them, the better the flavor.