13 June 2017
Moroccan-Style Roast Chicken By Jamie Oliver
Preheat the oven to 180ºC/350ºF/gas 4.
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.
Slice the remaining lemon and divide between the base of a roasting tray and the cavity of the chicken.
Slash the chicken breast a few times and rub in the marinade. Drizzle with oil, rub again, and place in the roasting tray.
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.
“This quick and easy roast chicken recipe requires minimal effort for a whole lot of flavour – enjoy!” - Jamie Oliver.