- 2 preserved lemons
- 1 tablespoon ras el hanout
- 1 dried chilli
- 1 x whole 1.6kg free-range chicken
- olive oil
- 1 teaspoon rose petals (unsprayed) , optional
- a few sprigs of fresh coriander
Serves 4 to 6
Cooks In 1H 30M
Difficulty Not too tricky
Preheat the oven to 180ºC/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.