Herby roast chicken with garlic lemon toasts

Recipe uploaded by

Matt Tebbutt

1 rating

Recipe by Matt Tebbutt

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1. Video tutorial: Testing/ jointing a cooked chicken

1. Heat oven to 200C/180C fan/gas 6. Stuff the chicken with the preserved lemon, basil, bay leaves and 1 of the garlic bulbs. Place in a roasting tin, season inside and out, then rub olive oil all over the skin. Roast in the oven for 1 hr, basting regularly.
2. After 30 mins, nestle the other garlic bulb in the tin, then cook with the chicken for the final 30 mins. Test if the chicken is cooked by pushing a skewer into the thigh - if the juices run clear, it's done. Leave to rest somewhere warm for at least 15 mins, catching any resting juices.
3. To make the toasts, grill or toast the sliced ciabatta. Take the softened garlic bulb that cooked alongside the chicken and squeeze the flesh onto the toasts, then roughly spread over with a knife. Remove the preserved lemon from the chicken cavity, roughly chop and scatter over the toasts. Drizzle with more olive oil, if you like, and serve alongside the chicken to mop up all the juices.

TIP

Preserved lemons are used in North African cooking, most often in tagines. They come in a salty brine and have more of an intense, tart flavour than fresh lemons. Look out for Belazu preserved lemons, available in larger supermarkets and delis. Try preserved lemons chopped in salsas for fish and chicken.

PER SERVING

554 kcalories, protein 41g, carbohydrate 21g, fat 34 g, saturated fat 10g, fibre 1g, salt 1.3 g

Latest comments and suggestions

• Janet

  04 September 2009

  Janet rated and commented on this recipe

  

  The toasts were the best thing about this recipe. I cooked them in the chicken juices and they were amazing!

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Ingredients

• 1.8kg chicken
• 1 preserved or fresh lemon (see tip, below)
• 1 bunch basil
• 1 fresh bay leaf (or 3 dried)
• 2 garlic bulbs, sliced across the middle
• 3 tbsp extra-virgin olive oil , plus extra for drizzling, if you like
• ½ loaf ciabatta , sliced

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Difficulty and servings

Serves 5

Preparation and cooking times

Prep 5 mins

Cook 1 hr

Ingredients

• 1.8kg chicken
• 1 preserved or fresh lemon (see tip, below)
• 1 bunch basil
• 1 fresh bay leaf (or 3 dried)
• 2 garlic bulbs, sliced across the middle
• 3 tbsp extra-virgin olive oil , plus extra for drizzling, if you like
• ½ loaf ciabatta , sliced

PER SERVING

554 kcalories, protein 41g, carbohydrate 21g, fat 34 g, saturated fat 10g, fibre 1g, salt 1.3 g

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