Unused preserved lemons can be refrigerated for up to 2 months - just one more reason to make this simple and rustic dish a permanent addition to your recipe files.
11 large lemons
1/2 cup plus 2 tablespoons sea salt
1 tablespoon sugar
2/3 cup plus 2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
2 cloves garlic, minced
1/2 teaspoon fresh oregano, minced
1/2 teaspoon fresh thyme, minced
1 3 1/2-pound chicken, quartered, washed, patted dry, and excess fat trimmed
15 cherry tomatoes
20 small green olives, such as picholines
1. Make the preserved lemons: Preheat oven to 300 degrees F. Cut 9 lemons into 6 wedges each. In a medium-size ovenproof nonreactive baking dish, toss together lemon wedges, sea salt, sugar, and 2/3 cup lemon juice. Cover the dish with foil and bake for 2 1/2 hours. Remove from oven and cool completely. Reserve 12 wedges of preserved lemon. Cool the remaining lemon wedges and store them in the refrigerator for another use.
2. Make the chicken: Preheat oven to 450 degrees F. Cut the reserved 12 preserved lemon wedges in 1/16-inch-thick slices and set aside. Cut the remaining fresh lemons into 1/2-inch rounds. Coat a large ovenproof skillet with the olive oil and arrange the fresh lemon slices on the bottom of the skillet. Set aside. In a large bowl, mix together remaining lemon juice, salt, pepper, garlic, and herbs; add the chicken pieces and toss to coat well. Place the chicken pieces atop the lemon slices. Place the skillet on the middle shelf of the oven and roast for 30 minutes. Add the cherry tomatoes, green olives, and reserved preserved lemon wedges. Roast for 25 more minutes. Serve hot.
(based on individual servings)
Total Fat: 22 g
Saturated Fat: g
Cholesterol: 277 mg
Sodium: 1047 mg
Carbohydrates: 9 g
Fiber: 2 g
Protein: 86 g
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