Roasting chicken completely gives a juicy and good result. In this recipe I use preserved lemons, but if you have not made / get it, you can use fresh lemons. The recipe is suitable for 4 people.
1 chicken of approx. 1.5 kg
4 preserved lemons in boats
1 ts salt
1 ts pepper
4 tablespoons finely chopped parsley
2 tablespoons butter, half melted
1 finely chopped clove of garlic
1 small bunch parsley (whole)
4 sliced carrots
1 small glass of olives
2 onions in strips
1 pk sliced mushrooms
2 finely chopped cloves of garlic
20 mini tomatoes, divided into two
2 dl chicken stock, ev. water and funds or dice
1 tablespoon parsley to sprinkle over at the end
Wipe the chicken with paper towels. Mix butter, 2 tablespoons finely chopped parsley, salt and pepper. Loosen the skin on the chicken with your fingers and push in the butter mixture. Mix 2 tablespoons lemon juice, 2 tablespoons finely chopped parsley, garlic, salt and pepper and rub in the chicken with the mixture. Fill the chicken with whole parsley stalks and boats with lemon.
Tie the legs together with a little twine.
Pour chicken stock into the bottom of a casserole dish. Add lemon zest, onion, garlic, tomatoes, olives and mushrooms. Put on the chicken and bake in the oven at 180 degrees for approx. 1.5 hours. If you use a thermometer, it should be inserted in the thickest part of the chest. The chicken is cooked when the thermometer shows 68 degrees, or when the thigh easily detaches from the hull. Let the chicken rest for a few minutes before cutting.
Sprinkle with finely chopped parsley.
Served with optional potatoes. I have used potato stacks, which you can find the recipe for HERE .