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Preserved Lemon, Thyme and Garlic Butter Roasted Chicken

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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

  1. Preheat the oven to 180°C (350°F, gas mark 4).
  2. 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.
  3. Place the chicken in a large roasting tin. Carefully loosen the skin over the breast with your fingers.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Nutrition

Find it online: https://savorymomskitchen.com/preserved-lemon-thyme-and-garlic-butter-roasted-chicken/