Roasted Preserved Lemon Chicken

Method

Preserved lemons

1. Pack the lemons into a sterile glass jar just large enough to hold them, salting the flesh of each one as it goes in, with the spices, and more salt on top. Press down hard to soften the lemons and start their juices.
2. Pour in the lemon juice to cover, leaving a little air space, and close the jar.
3. Refrigerate. Every day for 10 days to 2 weeks, turn the jar upside down and shake it gently. Less ripe lemons can take up to a month.

Chicken

1. Heat the oven to 350°F and line a pan big enough to hold the chicken loosely with foil.
2. Toss the chicken with the preserved lemon and its juice and sprinkle with paprika and pepper.
3. Roast skin side up for 15 minutes, turn the pieces and roast 15 minutes more.
4. Turn them skin side up again, scatter over the olives if you're using them, and raise the oven to 400°F. Watch it for the last 15 to 20 minutes so the chicken browns without burning. It is done when a skewer brings out clear juice.
5. Rest the chicken under foil, then take it off the bone and slice it thinly on the diagonal. Serve with the lemons, pan-fried potatoes and a green salad.