Make the most of your roast

Roast chicken with preserved lemon

Try an Australian family classic

6SERVES

15MIN PREP

80MIN COOK

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Heat the oven to 190°C.
Put the butter, thyme, garlic, preserved lemon, lemon zest, half a teaspoon of salt and a good grind of pepper in a food processor. Blitz, then set aside.
With the chicken’s legs pointing towards you, use your hands to loosen the skin from the breasts. Spread the butter mixture over the breasts and under the skin and over the legs.
Put the chicken in a baking tray, drizzle with the lemon juice and sprinkle with salt and pepper.
Roast for about 70 minutes, basting every 15 minutes or so, until the skin is golden-brown and crisp, and the juices run clear. Remove from the oven, leave to rest for 10 minutes, then carve and serve.

COPY TO CLIPBOARD

Heat the oven to 190°C.
Put the butter, thyme, garlic, preserved lemon, lemon zest, half a teaspoon of salt and a good grind of pepper in a food processor. Blitz, then set aside.
With the chicken’s legs pointing towards you, use your hands to loosen the skin from the breasts. Spread the butter mixture over the breasts and under the skin and over the legs.
Put the chicken in a baking tray, drizzle with the lemon juice and sprinkle with salt and pepper.
Roast for about 70 minutes, basting every 15 minutes or so, until the skin is golden-brown and crisp, and the juices run clear. Remove from the oven, leave to rest for 10 minutes, then carve and serve.