This is simply the nicest chicken I have ever tasted …… and easy!
1 large chicken
2 garlic cloves, peeled
1 tablespoon fresh thyme,oregano or tarragon
1/2 preserved lemon skin, sliced
6 potatoes
Juice of 1 fresh lemon
salt and pepper
4 tablespoons olive oi1
1 cup hot water.
Preheat oven to 200c fan-forced or 220c conventional. Rinse chicken and pat dry. Place chicken, breast side down, into baking dish. Pop whole garlic, herbs and preserved lemon inside bird cavity. Peel and quarter potatoes lengthwise and arrange around chicken. Pour lemon juice over chicken and potatoes, then place squeezed lemon skins inside chicken. Season and drizzle with olive oil. Pour hot water into dish. Roast for 30 minutes then turn chicken over. Roast for another hour, adding water if it dries out. Insert a skewer between the leg and thigh to check the meat. The juices will be clear if it is cooked. If they are still pink, allow more cooking time. Remove from oven and rest, loosely covered with foil, for 15 minutes. Meanwhile, return the potatoes to oven to crisp.
* I cooked baked vegetables in a separate baking dish alongside the chicken, and added the potatoes at the end to brown and crisp up, then made gravy with the pan juices under the chicken*
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