The sweet zing of chicken and lemon is always a great way to add flavour a texture to a chicken roast. Best served with steamed couscous, sliced red onion, parsley and roasted blanched almonds.
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Give your chicken some zing.
Only the rind of preserved lemon is used. Rinse the rind well before using. We used brine-cured sicilian olives for their lovely flavour and texture, but you could use kalamata olives instead.Serve with steamed Israeli couscous mixed with coarsely chopped fresh flat-leaf parsley.