Preserved Lemon Roast Chicken
Make your own roast chicken, the perfect dish for parties and gatherings. This healthy, low-oil recipe features piquant lemon to accentuate the flavor of chicken. Makes sharing a meal so much more special!
What to prepare
Ingredients
- 1.5 kgWhole Chicken
- 8 gSalt (about 0.5% by weight of chicken)
- a pinch Pepper
- 50 gPreserved Lemon, finely chopped
- 1 cloveGarlic, grated
- 1 tbspOlive Oil
Steps
1) Place the chicken breast-side down, with the legs towards you. Using poultry shears, cut up each side of the backbone to remove it, and open out (spatchcock) the chicken. Rub salt and pepper evenly over both sides.
2) Mix together the preserved lemons, grated garlic and olive oil to make a lemon paste. Coat the spatchcocked chicken evenly with the lemon paste, and leave to rest in the fridge for about half a day. Before cooking, remove the chicken from the fridge and allow it to return to room temperature.
3) Put the glass tray on the wire shelf, and place the spatchcocked chicken on the tray. Slot the shelf into the middle shelf position, and cook on Combi 10 for about 20 minutes.
4) Cook on Combi 2 for a further 15 minutes.
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