This preserved lemon roast chicken with spiced potatoes is a delicious twist on the classic Sunday roast. The Middle Eastern flavors of preserved lemon, Aleppo chili, and aromatic herbs bring brightness and warmth to the chicken, while the spiced potatoes add depth and tang.

Why You’ll Love This Recipe

I love this recipe because it transforms a traditional roast into something extraordinary with just a few flavorful ingredients. The chicken stays juicy thanks to the butter rubbed under the skin, and the preserved lemon infuses it with a fragrant, citrusy punch. I also enjoy how the stuffing adds a hearty and savory layer, while the spiced potatoes bring just the right amount of heat and tang to balance the richness of the roast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 150g unsalted butter, softened
• 1 tbs dried Aleppo chilli flakes
• 1/4 preserved lemon, white pith removed, rind finely chopped
• 1 tbs chopped thyme leaves
• 2 garlic cloves, finely chopped
• 1.8kg whole chicken

Stuffing:

• 300g fennel sausages
• 1/4 cup (40g) almonds, roasted, crushed
• 1 1/2 cups roughly torn fresh bread
• 1 1/2 tbs rosemary leaves, finely chopped

Spiced potatoes:

• 800g chat potatoes, scrubbed
• 1 eschalot, finely chopped
• 2 tbs sherry vinegar or red wine vinegar
• 1/2 cup (125ml) extra virgin olive oil
• 1/3 cup flat-leaf parsley leaves, roughly chopped
• 1/2 tsp smoked paprika (pimenton)
• 1 tsp fennel seeds, toasted, crushed
• Juice of 1/2 lemon

Directions

1. Preheat the oven to 150°C. Combine butter, Aleppo chili, preserved lemon, thyme, and garlic in a bowl.
2. For the stuffing, squeeze sausage meat from the casings. Mix with almonds, bread, and rosemary.
3. Pat the chicken dry. Loosen the skin over the breast and thighs with your hand. Spread half the butter mixture under the skin and rub the rest over the chicken. Stuff the cavity with the sausage mixture, then tie the legs with kitchen string.
4. Place chicken in a roasting pan. Roast for 1 hour 20 minutes, basting halfway. Increase oven to 220°C, baste again, and cook 10–15 minutes more, until skin is golden and juices run clear. Rest for 5 minutes, loosely covered with foil.
5. For the potatoes, boil them in salted water for 20–25 minutes until tender. Drain and cool, then crush slightly. Toss with eschalot, vinegar, olive oil, parsley, smoked paprika, fennel seeds, and lemon juice.
6. Serve chicken with the spiced potatoes.

Servings and timing

This recipe serves 4 people. It takes about 30 minutes of prep time and 1 hour 50 minutes of cooking time, totaling around 2 hours 20 minutes.

Variations

I sometimes swap the fennel sausages with lamb sausages for a richer stuffing. If I want a lighter dish, I leave out the stuffing entirely and roast the chicken plain with the preserved lemon butter. For the potatoes, I like to add a handful of chopped fresh mint instead of parsley for a brighter, herbaceous twist.

Storage/Reheating

I store leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, I cover it with foil and warm it in the oven at 160°C until heated through. The spiced potatoes can also be stored in the fridge for 2 days and reheated in a skillet to bring back their crisp edges.

 

FAQs

Can I use regular chili flakes instead of Aleppo chili?

Yes, I can substitute with regular chili flakes, though Aleppo chili has a milder, fruitier flavor. I usually reduce the amount slightly if using standard flakes to avoid too much heat.

Can I make this recipe without stuffing the chicken?

Absolutely. I often roast the chicken with just the preserved lemon butter and serve it alongside the spiced potatoes for a simpler meal.

Can I prepare the chicken ahead of time?

Yes, I can prepare the chicken and stuffing earlier in the day, keep it covered in the fridge, and roast it when I’m ready. I always make sure to bring it to room temperature before roasting.

What can I serve with this roast chicken besides potatoes?

I like serving it with a simple green salad, roasted carrots, or couscous to complement the Middle Eastern flavors.

Can I make this with chicken pieces instead of a whole chicken?

Yes, I can use chicken thighs or drumsticks instead of a whole chicken. I just adjust the cooking time to about 40–50 minutes, depending on the size of the pieces.

Conclusion

This preserved lemon roast chicken with spiced potatoes is one of my favorite ways to elevate a Sunday roast. The combination of citrusy lemon, warm spices, and juicy roast chicken makes every bite unforgettable. It’s comforting yet vibrant, and I love how the spiced potatoes complete the meal perfectly. This is a dish I enjoy making for both family dinners and special gatherings.

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