Jamie Magazine
By Georgie Hayden
1 hr 30 mins
Not Too Tricky
serves 4 to 6
About the recipe
This quick and easy roast chicken recipe requires minimal effort for a whole lot of flavour – enjoy!
Recipe From
Ingredients
2 preserved lemons
1 tablespoon ras el hanout
1 dried chilli
1 x 1.6kg whole free-range chicken
olive oil
optional: 1 teaspoon rose petals (unsprayed)
a few sprigs of fresh coriander
Method
- Preheat the oven to 180ºC/350ºF/gas 4.
- Finely chop 1 of the preserved lemons and bash together with the ras el hanout, dried chilli and a pinch of sea salt and black pepper using a pestle and mortar.
- Slice the remaining lemon and divide between the base of a roasting tray and the cavity of the chicken.
- Slash the chicken breast a few times and rub in the marinade. Drizzle with oil, rub again, and place in the roasting tray.
- Scatter with rose petals (if using), and roast for 1 hour 20 minutes, until the skin is sticky and chicken is cooked. Pick, then scatter over the coriander leaves to serve.
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