Preserved Lemon Roast Chicken

Beautifully golden roast chicken with zingy lemon and perfect new potatoes.  There is nothing like a good roast chicken dish. This has the added allure of a mysterious ingredient that is actually super easy to make in your own kitchen. Preserved lemon.

Preserved Lemon - What is preserved lemon you might ask? Very good question. It is a wonderful Middle Eastern condiment that is essentially lemons and salt that is left to break down and essentially "preserve" and is a fabulous addition to roasted chicken, potatoes, fish, and a very interesting addition to things like hummus or anything you might think you would add salt and lemon to.

IF YOU CAN COMBINE THESE 3 INGREDIENTS, YOU CAN MAKE PRESERVED LEMON □

It is definitely worth a try and worth a purchase if you don't want to attempt making the preserved lemon yourself, but I promise it is so easy that we can call it effortless.  Yes. Effortless!

Can you add lemons, salt and water to a jar?  If you think you can manage that, you'll have preserved lemon in about 3 weeks.  I guess the only drawback is that this needs some preplanning.

This dish came together very quickly and just required some time in the oven so it's perfect for a busy week night dinner. You can use chicken thighs as I did in the video, but it also works with chicken breast or an entire chicken. The only difference would be the roasting time.

The gorgeous new potatoes cook underneath the chicken so all those juices run down and baste the potatoes.  It's a gorgeous, lemony, slightly briny combination of flavors that are crave worthy.

I SERVED THIS OVER ZUCCHINI RIBBONS MADE WITH A BIT OF OLIVE OIL, PEPPER FLAKE & SALT. EASY!

Preserved Lemon Roast Chicken 


1 1/2 pounds chicken thighs (or breast)
1/2 pound small new potatoes, cut in half if they're larger
1/2 preserved lemon* (chopped finely)
1 tablespoon rosemary, finely chopped
2 garlic cloves, finely minced or grated
1-2 tablespoons olive oil
1 teaspoon sea salt 
1 teaspoon pepper


Preheat oven to 425 degrees.
In a baking dish or iron skillet, place the chicken thighs then the new potatoes, preserved lemon, rosemary and garlic. Season with salt and pepper and mix everything around with your hands to chicken and potatoes are well coated.

Place the chicken thighs on top of the potatoes and drizzle with olive oil. Use the lesser amount if you have skin on chicken and the greater amount if you're using skinless chicken. Place in the oven and roast for 30 to 45 minutes depending on the cuts of chicken you use, ensuring the chicken comes to an internal temperature of 165 degrees.






*Preserved Lemon
Essentially the equation is one lemon to 1 tablespoon of coarse sea salt. For this jar of beautiful preserved lemon, we'll use a 3 lemons to 3 tablespoons salt ratio.

You can also add a few optional peppercorns (5 or 6) for an additional boost of flavor.  I had pink peppercorns, which are slightly florally and so cute, but any peppercorn will do.  
I use a mason jar and cut my lemons in half lengthwise. Put the lemons in the jar (trying to remove as many seeds as possible), packing them down securely then add the salt. 
Add peppercorns if you're using.  Top off with cool water, seal the jar, give it a shake to combine and dissolve the salt, and place in your refrigerator for three weeks to a month before using. Chop the lemon finally before adding to your dishes.


Preserved lemon is totally edible rind and all.