Roasted Chicken With Preserved Lemons

5.0(363)

by Mark Bittman And Sam Sifton

Dinner, Main Course

Servings

8 servings

Total time

1h 45m

Calories / serving

666 kcal

Ingredients (6)

serves

Instructions (4 steps)

01Preheat oven to 450 degrees. Cut the preserved lemons into quarters and remove the rinds from the flesh, reserving both. Create a pocket between the skin and meat of each chicken breast. Slide pieces of the lemon rind, pith side down, into each pocket, two pieces per breast. Then rub the chickens with the remaining lemon flesh. Sprinkle the ground cumin over the birds and season with the salt and pepper.
02Set chickens on a roasting rack in a large roasting pan and cook for 20 minutes. Remove the chickens and spread butter over the breasts, then drizzle with the honey. Lower oven temperature to 400 degrees. Roast for 30 to 50 minutes, or until the skin is a burnished brown.
03Remove from oven, and allow to rest for 15 or 20 minutes.
04Reduce juice from pan over medium heat. Pour over carved chicken.

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Rich recipe — supports nutrition-aware planning.