SEARCH

Chicken

Preserved lemon rubbed roast chicken

by:
May 31, 2016
0
0 Ratings
Photo by Stephanieji
  • Serves 4
Author Notes

Lemony, salty spicy roast chicken with the crispiest skin ever. —Stephanieji

Continue After Advertisement
Ingredients
  • Preserved lemon and chili paste
  • 10 whole preserved lemons
  • 2 fresh hot red chilis
  • Preserved lemon rubbed chicken
  • 1 roasting chicken
  • generous preserved lemon paste
  • black pepper
  • Olive oil
Directions
  1. Preserved lemon and chili paste
  2. Blend lemons and chilis in a food processor until a paste forms.
  1. Preserved lemon rubbed chicken
  2. Rub the chicken all over with a generous amount of lemon paste. Sprinkle on lots of cracked black pepper. Drizzle with a little oil Roast the chicken at 450 degrees for 1-1.5 hrs, depending on your chicken size (165 degrees internal temperature).
Tags:
Contest Entries

See what other Food52ers are saying.

More Great Recipes

Roast chicken legs with garlic and grapes

Lemon-Thyme Whole Roasted Chicken

Roasted Whole Chicken with Lemon Veggies

No Time Rosemary/Lemon Roast Chicken and Chicken Soup

Popular on Food52

The Best Vanilla Extract Substitute Is Probably Hiding in Your Kitchen

11 Easy Dinner Recipes for When It's Been a Loooong Week

The 15 Best Pasta Salad Recipes to Make All Summer Long
Continue After Advertisement

4 Reviews

Write a Review
creamtea June 3, 2016
Thanks for the quick answer, Stephanie!
During the recipe testing period you can sometimes email the editors with a change; I've found they'll usually help out.
I'm going to try this recipe today! I have a mini-processor, and might proceed with a smaller amount since I'm down to the last few lemons! Time to make a new batch!
I also use the brine in dressings, guacamole, and cooking. Thanks for this great-sounding recipe!
Stephanieji June 3, 2016
Thanks creamtea, I noticed this problem and tried to edit the recipe but it seems to not be editable at the moment.

I make the paste with 10 + lemons and then I use 3 or 4 tbs of the paste to rub on the chicken. The paste will keep for ages in the fridge because it has a such a lot of salt in it. It's great to use in salad dressing or on fish or other meats.

The reason I use so many lemons in the paste is to get enough to work in the food processor; if you use just a few lemons they won't quite 'catch' in the blade and it won't form a paste very easily.
creamtea June 3, 2016
This sounds great! But wow, 10 lemons seems like a lot for one chicken (mine are homemade and large California lemons; I tend to use them more sparingly). Do you mean 10 whole? Or 10 quarters? The jarred ones you buy at the grocery store are usually much smaller than my homemade ones. Do you Would love to try this :)
Stephanieji June 3, 2016
Sorry, posted the same above but meant to reply to you!

Thanks creamtea, I noticed this problem and tried to edit the recipe but it seems to not be editable at the moment.

I make the paste with 10 + lemons and then I use 3 or 4 tbs of the paste to rub on the chicken. The paste will keep for ages in the fridge because it has a such a lot of salt in it. It's great to use in salad dressing or on fish or other meats.

The reason I use so many lemons in the paste is to get enough to work in the food processor; if you use just a few lemons they won't quite 'catch' in the blade and it won't form a paste very easily.