Roast Chicken with Preserved Lemons
Roast Chicken with a twist…
Yesterday was a day spent working from home, there were menus a plenty to be written and I wanted to concentrate on them without the usual disturbances that a work environment brings.
In between writing and researching I decided to roast a chicken which would serve as lunch and dinner and doubtless something else today, I never waste a chicken. Taking a break from the computer to cook something helps the menu writing process, as I work with the food my mind starts to race and new ideas come to the fore.
I love roasting a chicken, I like to overdose on herbs and there is nothing better with chicken than savory. Summer or winter savory, I don’t care just bung it in and when you’ve tasted it you can sing my praises in the comments section 
Following on from yesterday’s post on Moroccan seasonings I decided to give my chicken the full on treatment. In my fridge there is a fine jar of preserved lemons and in the herb garden a plentiful supply of savory and Moroccan mint. The final ingredients were olive oil and a generous helping of another Moroccan favourite of mine, Baharat.
Baharat is a great seasoning, similar to ras el hanout and hawaj they are interchangeable but all work very well with chicken. Once the olive oil and rock salt was on I dusted the baharat over the bird and then rubbed it into the flesh with a pickled lemon. Shallots and sweet potatoes went in and around and then it was into a hot oven.
A large mug of tea and a lunch menu later and the chicken was cooked, the juices went into the bowl of cous cous that I ate with it along with the squashed onions and chunks of potato. Eaten on the patio next to the chimanea and pots of mint with the sun shining it was just the tonic to give my jaded menu writing the boost it needed.
Fantastic !
That’s a great recipe as well if I may say. Anybody who wants to spice up their standard roast chicken can have a go at that !
Hope my sausage and pasta bake made the new menu
Rod
July 14, 2008 @ 7:52 am
Miles,
Thank you for reminding me about the preserved lemons which are still in my cupboard…. must have a go at this.
Cid
July 14, 2008 @ 2:46 pm
Rod,
Thanks for that, regarding the pasta dish I think it might be too complicated to recreate for a restaurant menu
Miles
July 14, 2008 @ 5:40 pm
Cid,
You won’t be sorry, preserved lemons work wonderfully well with chicken.
Good luck
Miles
July 14, 2008 @ 5:41 pm
Miles,
? They would not take you long as they would be of the more simple variety!
I would not have thought of putting savory with the chicken. Thanks for the tip, I shall try it. I normally use lemon thyme or sage.
You couldn’t write me some menues while you are at it, could you
Elsie
July 14, 2008 @ 7:03 pm
Elsie,
Sage and thyme are fine as is tarragon with chicken it’s just that savory gives something different, it really is a favourite of mine. Thyme is the closest substitute.
Miles
July 14, 2008 @ 7:52 pm