Chicken with garlic confit and lemon from Bon Appétit Magazine, November 2017: The Thanksgiving Issue (page 12)

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on September 28, 2019

    I think my preserved lemon must have been extra salty. I rinsed it, but the lemon bits were still like little salt bombs. There was a lot less sauce than I'd expected, but being quite salty, it was best in very small amounts. I would have preferred more sauce (but less salty). The chicken only ends up nicely browned on one side - not sure why it isn't flipped over for roasting. My chicken legs were separated and they roasted for 25-30 minutes since I prefer them more tender and they don't dry out quickly. I think whole legs would need longer in the oven. Overall, this was okay (would be good if my preserved lemon weren't so salty), but did not wow me.

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