Spiced Roast Chicken with Preserved Lemons

Inspired by the fragrant flavours of the Middle East, this spiced roast chicken is a relatively quick Sunday lunch option.

INGREDIENTS

1 x 1.5kg free range or organic chicken

75g softened salted butter

1 tablespoon rose harissa

1 small, preserved lemon, finely chopped

1 lemon juice and zest

To serve:

Fresh mayonnaise and roast potatoes (optional)

METHOD

Preheat the oven to 190°C fan/gas mark 6.

Place the butter, harissa, finely chopped preserved lemon and lemon zest in a bowl and beat together well to form a paste. Season with pepper.

Loosen the skin on the breasts of the chicken, and using a palette knife, gently push ¾ of the butter mixture under the skin (try to avoid tearing the skin). Spread the remaining butter over the top of the chicken, ensuring the legs are well covered.

Place the chicken into the Toughened Non-Stick 24cm Chef’s Pan and pour over the lemon juice. Place the lid on the pan and place it in the oven for 40 minutes.

Remove the lid and baste the chicken.

Return to the oven without the lid and roast for another 20 minutes until the skin is crispy and the juices run clear.

Leave in the pan to rest for 10 minutes and then carve and serve with fresh mayonnaise and roast potatoes.