LEMON AND HERB ROASTED CHICKEN
Lemony roasted potatoes and tenderstem broccoli. This way is the softest I can get chicken without brining it.
- 1 whole fresh chicken back bone removed with a sharp knife (or kitchen scissors)
- 150 ml olive oil
- 150 ml lemon juice
- 10 ml each dried herbs (rosemary, oregano, Italian herbs, thyme, parsley and French tarragon)
- a few thin slices of preserved lemon (do not rinse the preserving juices off)
Glass, ceramic or plastic dish to marinate in. Dish must be big enough to fit the flattened chicken.
Mix the ingredients for the marinade. Put the chicken in the dish, pour over the marinade on both sides. With the breast side make a deep cut into the breast section parallel with the breast bone as well as in the thigh and drumsticks.
Press a slice of preserved lemon into each cut. Turn the flattened chicken onto its breast side, cover with tinfoil and put into fridge for several hours or overnight.
If you want to add potatoes, peel, rinse, cut in halves and boil in unsalted water for 30 minutes or until still firm but nearly cooked through.
Put the chicken breast side down in an oven dish, arrange the potatoes around it, add slices of onion and pour all the marinade mixture over it.
If you need a bit more oil then sprinkle oil over the potatoes making sure they are coated all over. Do not cover. Sprinkle some salt over the potatoes.
Place in preheated oven at 170°C for 60 to 90 minutes. After the first hour turn the chicken over very carefully so that the breast side can roast to a golden brown.
Turn the potatoes as well. Once nice and golden remove and serve immediately.
The incisions made into the thicker parts of the chicken will ensure that the meat roasts evenly and everything done at the same time. The preserved lemon is very salty and this provides the flavouring in the chicken meat. Even the potatoes gets the lemony taste from the marinade juices.
Recipe and photos: Elsabie Templeton
