Lemon roasted chicken
It has become sort of a tradition here at Gone to serve our lemon chicken on Saturdays. The recipe is pretty simple but note you need to have preserved the lemons in advance. Usually, we serve the chicken with creamy corn and the spicy carrot salad.
Ingredients (4 persons)
6 chicken thighs (not the drumstick, just the upper part)
1 preserved lemon
1 dl brine from the preserved lemon
1 sprig of rosemary or sage (if you like)
Procedure
Turn on your oven at 160 degrees (celsius) hot air fan.
Remove the bones from the chicken thighs and cut each thigh into two pieces. Fry the chicken pieces in oil in a pan on both sides to give the skin a little color and sear the meat side. Then place the chicken in one layer in an oven safe pot with a lid (or a dutch oven if you have).
Cut the preserved lemon in quarters. Remove the fruit flesh and chop it a bit. Cut the lemon peel into narrow wedges.
Add the lemon flesh to the chicken and arrange the citrus peel nicely on top of the chicken pieces. Pour over 1 deciliter of the brine. Add a sprig of rosemary or sage and put the lid on.
Now roast it in the oven for 75 min. Then remove the lid and turn on the grill (if possible combine hot air and grill) for about 10 minutes or just until the skin crisps up and gets a nice color. Serve immediately.
Note: We use only the upper thigh for this recipe and remove the bones to use them for chicken stock. But you can leave in the bones and you can also use the lower thigh (drumstick). But we recommend not to use the chicken breast as the texture will not be as soft and juicy.