| | Directions | 1. Preheat oven to 375°F. Remove and discard pulp from preserved lemon. Rinse peel to remove excess salt. Finely chop 1/2 of the peel (about 2 tablespoons). Reserve remaining peel. Mix chopped peel, butter and garlic in small bowl until well blended. Season chicken with sea salt and pepper.
2. Slide fingers under skin of the breasts and as much of the legs as possible. Spread butter mixture evenly under skin of breasts and legs. Place a bay leaf under skin of each breast. Place reserved peel and remaining bay leaf in cavity of chicken. Place chicken on rack in foil-lined roasting pan.
3. Roast 1 1/4 to 1 1/2 hours or until chicken is cooked through.Test Kitchen Tip: Preserved Lemons can be easily made at home. They can also be purchased in specialty food stores and Middle Eastern markets. |
|
|
Prep Time: 15 minutes
Cook Time: 1.5 hours
Servings: 8
|  | | Ingredients | | - | | 1 preserved lemon |
| - | | 1/4 cup (1/2 stick) butter, softened |
| - | | 1 tablespoon minced garlic |
| - | | 1 whole chicken (about 4 pounds) |
| - | | 1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt |
| - | | 1/4 teaspoon McCormick® Black Pepper, Coarse Ground |
| - | | 3 McCormick® Bay Leaves |
| |
| | Nutrition (per serving) | Calories: 304 Calories
Fat: 20 Grams
Protein: 30 Grams
Cholesterol: 110 Milligrams
Carbohydrates: 1 Grams
Sodium: 340 Milligrams
Fiber: 0 Grams
|
| |
