Roast chicken with preserved lemon

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If I was to be condemned to a desert island tomorrow, a beautiful roast chicken would be on the list of possible “last suppers”.

Nice crispy skin and juicy meat and a jus that is begging to be sopped up with crusty bread, potatoes or rice. . .   For this slightly exotic version, bulgur or couscous would be nice too.

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The bird itself must be of the best quality.  No battery hens here.  I only eat one about once or twice a month, so I think I can afford the best !

Yotam Ottolenghi does it again with a great new twist for roast chicken, stuffing preserved lemons under the breast skin before roasting. . . The results were pretty amazing !  My dear friend Marie makes me a jar of preserved lemons once or twice a year (lucky me !).  But they are easy to make yourself if you can’t find them in your local shops.

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My solar oven is in full swing this week with gorgeous sunny days that seem to never end.  So this recipe was cooked in the solar oven.  See below for specific notes on solar oven cooking for this recipe.  (This is also why the photo of the finished chicken looks a bit “collapsed”.  I had poked and prodded the poor bird to see what state it was in after hours in the sun).

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Roast Chicken with preserved lemon servings=4

  • 70g unsalted butter, softened
  • 3 tbsp thyme leaves
  • 3 garlic cloves, peeled and crushed
  • 1 small preserved lemon, pips discarded, flesh and skin roughly chopped
  • 1 red pepper sliced
  • 1 onion sliced
  • Flaky sea salt and black pepper
  • 1.5kg free-range chicken

Heat the oven to 190C/375F/gas mark 5. Put the butter, thyme, garlic, preserved lemon,  half a teaspoon of salt and a good grind of pepper in a food processor or chopper. Blitz, then set aside while you tackle the bird.

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 peppers and onion in a medium-sized, high-sided baking tray with the chicken on top, sprinkle with a teaspoon of salt and plenty of pepper.

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

***Directly adapted from a Yotam Ottolenghi recipe in the Guardian

Solar oven notes: I popped the bird in (out of the fridge an hour before) at 9:30am. The oven was at 140°C but dropped soon after to 120°C as the bird was still cool.  After 2 hours I basted the chicken.  After 3 hours it was nicely browned and falling off the bone when prodded.

 

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