Chicken & Preserved Lemon Traybake 🍗🍋 | RECIPE & COOK WITH ME

preserved lemons

🥗Healthier: fresh lemons

💰Cheaper: lemon zest

Fresh lemons provide acidity, while lemon zest adds flavor without the cost.

chicken thighs

🥗Healthier: skinless chicken thighs

💰Cheaper: chicken drumsticks

Drumsticks are generally less expensive while still flavorful.

Add 1 teaspoon of ground ginger, 2 teaspoons of ground coriander, 0.5 teaspoon of ground cumin, 1 teaspoon of sweet paprika, 0.5 teaspoon of turmeric, 0.25 teaspoon of cinnamon, 1 teaspoon of salt, and 1 teaspoon of ground black pepper to a bowl to make the marinade.

Mix the spices in the bowl to fully combine.

Add olive oil and 6 crushed garlic cloves to the spice mixture and mix again.

Chop up 3 segments of preserved lemons, scrape the pulp off the rind, and remove any seeds before adding the pulp to the marinade.

Set aside the lemon rinds for roasting later.

Add 2 tablespoons of honey to the marinade and mix everything together.

Break down a whole chicken into pieces, removing the legs, thighs, wings, and breasts, and save the carcass for making stock.

Lay the chicken pieces in a single layer and top with a little bit of the marinade, rubbing it all over the chicken, including under the skin.

Place marinated chicken pieces onto a parchment-lined baking sheet with chopped onions, carrots, potatoes, and the reserved lemon rinds.

Add pitted Castelvetrano olives to the chicken and drizzle with olive oil.

Bake in the oven at 425°F for 30 minutes.

Remove the chicken from the pan and keep it on a separate plate while mixing the vegetables with the chicken juices.

Return the vegetables to the oven at 425°F, placing them near the top for another 15 minutes until crispy and golden brown.

Serve the chicken and vegetables on a bed of couscous, garnished with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens