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Roasted Chicken with Preserved Lemons Recipe

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This recipe for Roasted Chicken with Preserved Lemons is from Vernon Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 3 1/2 lb. chickens
4 preserved lemons (see recipe under misc)
1 Tbl ground cumin
salt and pepper to taste
4 Tbl unsalted butter
2 Tbl honey
Directions:
Directions:
Preheat oven to 450º
remove rinds from flesh of preserved lemons, preserving both.
Create a pocket between the skin and meat of each chicken breast.
Slide pieces of the lemon rind, pith side down, into each pocket, two pieces per breast. Then rub the chickens with the remaining flesh. SPrinkle the ground cumin over the birds and season with salt and pepper.
Set Chickens on a roasting rack in a large roasting pan and cook for 20 minutes. Remove the chickens and spread butter over the breasts, then drizzle with honey. Lower oven temp. to 400º. Roast for 30 or 50 minutes until skin is brown.
Remove from oven and allow to rest for 15 to 20 minutes.
Reduce juice from pan over medium heat and pour over carved chicken.
Number Of Servings:
Number Of Servings:
8

 

 

 

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