Roast chicken with preserved lemon

Give your chicken some zing.

  • 1 hr cooking
  • 3 hrs marinating
  • Serves 6
  • Print
Roast chicken with preserved lemon
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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Roast chicken with preserved lemon
  • 2 wedges preserved lemon (see tips)
  • 6 clove garlic, crushed
  • 1 1/2 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon chilli flakes
  • 1/2 teaspoon ground turmeric
  • 2 tablespoon olive oil
  • 6 chicken marylands (2kg)
  • 1/4 teaspoon saffron threads
  • 1 cup (250ml) boiling water
  • 4 medium brown onions (600g), sliced thinly
  • 150 gram pitted sicilian green olives
  • 1 cup loosely packed fresh coriander leaves


Roast chicken with preserved lemon
  • 1
    Remove flesh from preserved lemon; discard flesh. Rinse rind well. Finely chop rind of 1 wedge; thinly slice rind of the other wedge. Refrigerate sliced rind until required. Combine chopped rind, garlic, spices and half the oil in a large bowl with chicken. Cover; refrigerate for 3 hours or overnight.
  • 2
    Preheat oven to 180°C/350°F.
  • 3
    Combine saffron and the water in a small heatproof bowl.
  • 4
    Heat remaining oil in a large roasting pan over medium heat; cook chicken, in batches, until browned both sides. Remove from pan.
  • 5
    Cook onion in same pan for 5 minutes or until softened. Add saffron mixture; bring to the boil. Spread onion mixture evenly over base of dish; arrange chicken on top, in a single layer.
  • 6
    Transfer pan to oven; roast chicken for 35 minutes. Add thinly sliced rind and olives; roast a further 25 minutes or until chicken is cooked through.
  • 7
    Just before serving chicken, top with coriander.


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.

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