Preparation

• 1
  Preheat the oven to 180ºC/350ºF/gas 4.
• 2
  Finely chop 1 of the preserved lemons and bash together with the ras el hanout, dried chilli and a pinch of sea salt and black pepper using a pestle and mortar.
• 3
  Slice the remaining lemon and divide between the base of a roasting tray and the cavity of the chicken.
• 4
  Slash the chicken breast a few times and rub in the marinade. Drizzle with oil, rub again, and place in the roasting tray.
• 5
  Scatter with rose petals (if using), and roast for 1 hour 20 minutes, until the skin is sticky and chicken is cooked. Pick, then scatter over the coriander leaves to serve.