This beautifully roasted chicken is infused with a rich butter made from preserved lemon, fresh thyme, and garlic, creating deep, savoury flavours throughout the meat. By pushing the butter under the skin, every bite stays juicy, aromatic, and perfectly seasoned, making it ideal for a comforting Sunday meal or a special family dinner.
Why You’ll Love This Recipe
This recipe transforms a classic roast chicken into something truly memorable without being complicated. The preserved lemon adds a gentle tang that balances the richness of the butter, while thyme and garlic bring warmth and fragrance. It is simple enough for a relaxed weekend yet impressive enough to serve to guests, and it pairs effortlessly with many side dishes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 whole chicken, approximately 2 to 2.2 kg, giblets removed
75 g unsalted butter, softened
35 g preserved lemon, roughly chopped
4 garlic cloves, roughly chopped
3 tablespoons fresh thyme leaves
1 lemon, finely grated zest
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon fine salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 180°C, 350°F, or gas mark 4.
In a food processor, add the softened butter, preserved lemon, garlic, thyme leaves, lemon zest, salt, and black pepper. Blend until a thick, well-combined butter forms. If needed, add a very small splash of olive oil to help the mixture come together.
Place the chicken in a large roasting tin. Carefully loosen the skin over the breast by inserting your fingers between the skin and the meat, taking care not to tear it. Spoon the butter mixture under the skin, spreading it evenly over both breasts. Rub any remaining butter over the outside of the chicken and legs.
Pour the lemon juice over the chicken and season lightly with additional salt and pepper. Place any leftover lemon pieces and extra thyme into the cavity.
Roast the chicken, allowing 15 minutes per 450 g plus an additional 20 minutes. Baste every 20 minutes with the pan juices. If the skin browns too quickly, loosely cover with foil.
The chicken is cooked when the juices run clear after piercing the thickest part of the thigh. Remove from the oven and allow to rest for 10 to 15 minutes before carving.
Servings and timing
This recipe serves 4 to 6 people.
Preparation time is approximately 30 minutes.
Cooking time is about 1 hour and 25 minutes, depending on the size of the chicken.
Resting time is 10 to 15 minutes.
Variations
You can add a teaspoon of mild paprika or ground black pepper to the butter for extra warmth. Fresh rosemary can replace or be combined with thyme for a different herbal note. For a subtle sweetness, add a finely grated shallot to the butter mixture.
Storage/Reheating
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a covered oven-safe dish and warm at 170°C until heated through. Leftovers are also excellent served cold in salads or sandwiches.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt slightly to avoid over-seasoning.
What is preserved lemon?
Preserved lemon is lemon cured in salt and its own juice, offering a deep, mellow citrus flavour.
Can I prepare the butter in advance?
Yes, the butter can be made up to 2 days ahead and kept refrigerated.
How do I stop the skin from tearing?
Loosen the skin slowly with your fingers, starting at the neck end and working gently.
Can I cook this with chicken pieces instead of a whole chicken?
Yes, but reduce the cooking time and keep an eye on browning.
What sides go well with this dish?
Roasted vegetables, new potatoes, or a fresh green salad pair very well.
Do I need a food processor?
No, the butter can be mixed finely by hand using a fork.
How do I know the chicken is fully cooked?
The juices should run clear, and the internal temperature should be hot throughout.
Can I freeze leftovers?
Yes, cooked chicken can be frozen for up to 2 months in airtight containers.
Is this recipe suitable for meal prep?
Yes, the chicken reheats well and can be used across several meals.
Conclusion
This preserved lemon, thyme, and garlic butter roasted chicken is a comforting yet refined dish that brings bold flavour to a classic roast. With crisp skin, tender meat, and fragrant citrus notes, it is a recipe worth returning to whenever you want a reliable and delicious centrepiece.
A richly flavored roast chicken infused with preserved lemon, thyme, and garlic butter for a juicy and aromatic result. Ideal for a comforting family meal or a special occasion.
Author:Sophia
Prep Time:30 minutes
Cook Time:1 hour 25 minutes
Total Time:1 hour 55 minutes
Yield:Serves 4 to 6
Category:Main Course
Method:Roasting
Cuisine:Mediterranean
Diet:Halal
Ingredients
1 whole chicken, approximately 2 to 2.2 kg, giblets removed
75 g unsalted butter, softened
35 g preserved lemon, roughly chopped
4 garlic cloves, roughly chopped
3 tablespoons fresh thyme leaves
1 lemon, finely grated zest
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon fine salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper
Instructions
Preheat the oven to 180°C (350°F, gas mark 4).
In a food processor, blend the softened butter, preserved lemon, garlic, thyme, lemon zest, salt, and pepper until a thick butter forms. Add a splash of olive oil if needed to combine.
Place the chicken in a large roasting tin. Carefully loosen the skin over the breast with your fingers.
Spoon the butter mixture under the skin and spread it evenly over the breasts. Rub any remaining butter over the outside of the chicken and legs.
Pour the lemon juice over the chicken and season with a little more salt and pepper. Stuff the cavity with leftover lemon pieces and thyme.
Roast the chicken for 1 hour and 25 minutes (15 minutes per 450 g plus 20 minutes), basting every 20 minutes. Cover loosely with foil if the skin browns too quickly.
Check for doneness by piercing the thickest part of the thigh—juices should run clear. Remove from oven and let rest for 10–15 minutes before carving.
Notes
Add paprika or finely grated shallot to the butter for variation.
Replace thyme with rosemary for a different herbal note.
Leftover chicken is great cold in salads or sandwiches.
Butter can be made up to 2 days in advance.
Chicken pieces can be used instead of whole chicken with reduced cook time.
