Moroccan Lemon & Olive Roasted Chicken

• •3.5 lb whole chicken
• •1 large preserved lemon, rind only, finely chopped
• •0.5 cup pitted green olives, rinsed
• •5 garlic cloves, minced
• •1 tablespoon fresh ginger, grated
• •1 teaspoon ground turmeric
• •1 teaspoon ground cumin
• •0.3 teaspoon saffron threads, steeped in 2 tablespoons warm water
• •0.3 cup fresh cilantro, chopped
• •0.3 cup fresh parsley, chopped
• •3 tablespoon olive oil
• •1 teaspoon salt
• •0.5 teaspoon black pepper, freshly ground
• •1 medium yellow onion, quartered
• •0.5 cup chicken broth or water

Instructions

1. 1

   Pat the whole chicken thoroughly dry with paper towels, inside and out. This helps achieve crispy skin. Place it in a large roasting pan or a sturdy, resealable bag.

2. 2

   In a medium bowl, combine the finely chopped preserved lemon rind, pitted green olives, minced garlic, grated fresh ginger, ground turmeric, ground cumin, the saffron threads steeped in warm water (including the liquid), chopped fresh cilantro, chopped fresh parsley, 3 tablespoons of olive oil, salt, and freshly ground black pepper. Mix well to form a paste-like marinade.

3. 3

   Rub the marinade generously all over the chicken, making sure to get some under the skin, especially over the breast and thighs. If using a bag, massage the marinade into the chicken. Cover the roasting pan tightly with plastic wrap or seal the bag. Refrigerate for at least 2 hours, or ideally overnight (up to 24 hours) for best flavor.

4. 4

   When ready to cook, remove the chicken from the refrigerator 30-60 minutes before roasting to bring it closer to room temperature. Preheat your oven to 400°F (200°C).

5. 5

   Place the quartered onion in the bottom of your roasting pan. Place the marinated chicken, breast-side up, on top of the onions. Pour the chicken broth or water into the bottom of the pan around the chicken. Drizzle the chicken with a little extra olive oil if desired.

6. 6

   Roast for 15 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and continue roasting for another 75-90 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh (without touching the bone). Baste the chicken occasionally with the pan juices for extra moisture and flavor.

7. 7

   If the skin is browning too quickly, you can loosely tent the chicken with aluminum foil. Once cooked, remove the chicken from the oven, transfer it to a cutting board, and tent it loosely with foil. Let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in more tender meat.

8. 8

   Carve the chicken and serve it with the pan juices and roasted onions. This dish pairs wonderfully with couscous or roasted vegetables.

Chef's Tips

• 💡Marinating overnight yields the most flavorful and tender chicken. Don't rush this step!
• 💡Preserved lemons are salty. Taste your marinade before adding extra salt, and adjust as needed to avoid over-salting.
• 💡For crispier skin, ensure the chicken is very dry before applying the marinade, and avoid covering it with foil for too long during roasting.
• 💡Use a meat thermometer to ensure the chicken is cooked through. The internal temperature in the thickest part of the thigh should be 165°F (74°C).
• 💡Don't discard the pan juices! They are packed with flavor and make an excellent sauce for serving over the chicken or alongside couscous.