Lemon Preserved Roasted Chicken with Vegetables – a delicious recipe with Chicken, olive oil, salt, pepper, root vegetables, quarters preserved lemon. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven at 375F
2
Peel and cut vegetables.
3
Toss them together with half the olive oil, the parsley, the garlic paste, and 1/4 preserved lemon cut finely.
4
Make a bed with the vegetable mix in a baking dish.
5
Dry the skin of the chicken.
6
Insert the second quarter of the preserved lemon in the cavity of the chicken.
7
Add a little salt and pepper in the cavity.
8
Put the chicken on the bed of vegetables and rub the other half of olive oil on the skin of the chicken.
9
Dust with salt and pepper.
10
Put in oven for about 1h, until the internal temperature of the chicken has reached 180F and the vegetables are nicely roasted.
11
Remove the dish from the over and let rest for 5 to 10 minutes before serving.
12
Enjoy!
191
kcal
Calories
16
g
Fat
5
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 Whole Roasting Chicken, 1/4 cup olive oil, 1 tsp sea salt, 1 tsp fresh cracked pepper, and more.
Yes, Lemon Preserved Roasted Chicken with Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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