This super simple, super delicious roast chook is my kind of comfort food. I love the combination of chicken, rice and yoghurt, but you could serve crispy smashed potatoes with it if you prefer. I also love preserved lemons, but it always seems a bit wasteful to throw away the flesh and only use the skin. Then a friend told me she saves the flesh and puts it inside the cavity of a chicken she’s roasting. Roast chicken with preserved lemon rind and flesh, genius! Ideally use the flesh of two large preserved lemons even though you only need the skin from one; either save the flesh from another recipe, or pop the skin from the second lemon back in the jar (just ensure it’s completely submerged in the brine). I really enjoy a glass of Callejuela Blanco De Hornillos with this roast chicken with preserved lemon.
Share page on: