Roasted Chicken with Preserved Lemons and Mint Gremolata
Preparation time 15 minutes
Cooking time 35 minutes
3 whole, free-range chickens, each one jointed into 4 to 6 pieces (ask your butcher if you're not confident doing this yourself)
300g (10oz) preserved lemons, washed then quartered
zest 3 lemons
large bunch mint, leaves removed and finely chopped
3 garlic cloves, finely chopped
1 Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Place the chicken pieces in a couple of roasting tins, spaced out, and drizzle with a few glugs of olive oil. Season well, scatter the lemons among the tins and roast for 30 to 35 minutes until the skin is crisp and the lemons are charred.
2 Meanwhile, mix the lemon zest, mint and garlic. Sprinkle the mint gremolata over the cooked chicken and serve immediately with the side dishes.
Per serving 370 calories, 3g fat (0.8g saturated), 1g carbohydrate
The right buy Preserved lemons are wonderful to cook with, and are great in salads and chopped on top of tagines. We love Al'Fez and Belazu lemons, which are available from most supermarkets.