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Preserved Lemon Roast Chicken with Spiced Potatoes

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Preserved Lemon Roast Chicken with Spiced Potatoes is a Middle Eastern-inspired twist on the classic roast. Juicy chicken is infused with fragrant butter, preserved lemon, Aleppo chili, and thyme, paired with crushed potatoes tossed in smoky spices, vinegar, and fresh herbs.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 50 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Middle Eastern
  • Diet: Halal

Ingredients

    • Chicken & Butter:
    • 150g unsalted butter, softened
    • 1 tbsp Aleppo chili flakes
    • 1/4 preserved lemon, pith removed, rind finely chopped
    • 1 tbsp 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 torn fresh bread
    • 1 1/2 tbsp rosemary leaves, finely chopped

 

  • Spiced Potatoes:
  • 800g chat potatoes, scrubbed
  • 1 eschalot, finely chopped
  • 2 tbsp sherry vinegar or red wine vinegar
  • 1/2 cup (125ml) extra virgin olive oil
  • 1/3 cup flat-leaf parsley, chopped
  • 1/2 tsp smoked paprika
  • 1 tsp fennel seeds, toasted and crushed
  • Juice of 1/2 lemon
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 150°C (300°F). Mix butter, Aleppo chili, preserved lemon, thyme, and garlic in a bowl.
  2. For stuffing: remove sausage meat from casings and mix with almonds, bread, and rosemary.
  3. Pat chicken dry. Gently loosen skin over breast and thighs, spread half the butter mixture under skin, and rub the rest over the chicken.
  4. Stuff chicken cavity with sausage mixture and tie legs with kitchen string.
  5. Place chicken in roasting pan and roast for 1 hour 20 minutes, basting halfway. Increase heat to 220°C (425°F), baste again, and roast 10–15 more minutes until golden and juices run clear.
  6. Rest chicken loosely covered with foil for 5 minutes before carving.
  7. For potatoes: Boil in salted water 20–25 minutes. Drain, cool slightly, and crush gently.
  8. Toss with eschalot, vinegar, olive oil, parsley, paprika, fennel seeds, lemon juice, salt, and pepper.
  9. Serve roast chicken with spiced potatoes.

Notes

  • Use lamb sausages instead of fennel for a richer stuffing.
  • Skip the stuffing for a simpler roast.
  • Add fresh mint to potatoes for a brighter flavor twist.
  • Store leftovers up to 3 days; reheat chicken in oven at 160°C, potatoes in skillet for crispiness.

Nutrition

Find it online: https://savorymomskitchen.com/preserved-lemon-roast-chicken-with-spiced-potatoes/