Preserved-Lemon Roasted Chicken and Potatoes
- Makes4 servings
- Cook Time1½ hours
- Active time plus cooling35 minutes active
Salty, tangy, intensely flavored preserved lemons plus garlic and dill flavor the butter that’s applied under the skin of a whole chicken before roasting. Preserved lemons are sold in many supermarkets, but they are easy to make at home as long as you have the time, as they require at least a month to cure. In our recipe, either Eureka lemons (the generic supermarket variety) or seasonal Meyer lemons (a lemon–Mandarin orange hybrid) can be turned into preserved lemons. We roast the chicken in a skillet on a bed of potatoes that bathe in all of the flavorful drippings.
Don’t salt the potatoes when putting them into the skillet. The potatoes end up seasoned from the chicken drippings, so additional salt isn’t needed. Also, don’t forget the skillet handle will be hot after being in the oven, so use a potholder or mitt when maneuvering the pan.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.