Moroccan Lemon and Herb Roast Chicken

This is my newest favourite way to cook a chicken…

Stuffed with herbs and Moroccan lemons.

It tastes wonderful and the meat is always juicy and tender…

Mmmmmmmm  Yum!

Moroccan lemons are lemons that have been preserved using salt.  They are very easy to make, but you can also purchase them.

I use the recipe from here to make mine, but if you want to purchase some, I can recommend these:

The lemons add both a salty tang and a lemon flavour to the chicken.

This recipe is 100% AIP compliant.

Moroccan Lemon and Herb Roasted Chicken

serves 4-6

• 4-6lb whole chicken
• ½ Moroccan preserved lemon
• 2 TBSP extra-virgin olive oil
• sea salt to taste.
• 2 cloves garlic
• 2 bay leaves
• 2 sprigs fresh rosemary
• 4 sprigs fresh sage
• 4-5 sprigs fresh thyme
• 4 sprigs fresh parsley

The first thing you need to do is to take half of a preserved lemon and rub it all over the skin of the chicken.  Then stuff the lemon up inside the cavity.  Drizzle the skin of the chicken with olive oil and sprinkle with sea salt.

Place the garlic cloves, bay leaves, half of the rosemary, sage, thyme and parsley inside the cavity.

Chop the remaining herbs finely and sprinkle over the chicken.

Sit the chicken, breast side up, in a roasting tin, and roast in a 350°F  oven for 20 minutes per lb until the chicken is cooked and the internal temperature is at least 165°F when measured with a meat thermometer.

Allow the chicken to rest for 10 minutes before carving and serving.

I served this chicken with some rosemary roasted root vegetables, steamed broccoli and lemon and thyme braised leeks.

Shared at:  Mostly Homemade Mondays, Thank Goodness it’s Monday, Fat Tuesday, Tuesdays with a Twist, Waste Not Want Not Wednesday, Gluten Free Wednesdays, Allergy Free Wednesdays, Paleo AIP Recipe Round Table #69, Gluten Free Fridays, Pure Blog Love, Awesome Life Friday, Natural Family Friday, Real Food Friday, Simply Natural Saturday, Lets Get Real, Savouring Saturdays, Simple Saturdays, Hearth and Soul Hop