Spring roast chicken with preserved lemon from Ottolenghi Simple (page 227) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chopped salad with tahini and za'atar; Spring onion and herb salad; New potatoes with peas and coriander

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

  • carolyn_bhwd0z on June 01, 2026

    Delicious

  • luke_i8msqc on April 12, 2026

    Delicious!

  • kashley1985 on January 13, 2026

    Tasty and moist chicken. Flavorful, but nothing groundbreaking. I had to cook at 425 at the end for about 5-10 minutes to get the skin more dark and crispy.

  • Delys77 on February 27, 2023

    We enjoyed this dish as well. My chicken was just over 3lbs and took about 60 minutes in the oven. Mine also got a bit dark on the top and I also should have covered it towards the end. I also hand chopped the compound butter and I think that contributed to some of the over browning since I had chunks of lemon in my butter that burnt a touch on the top of the chicken. Next time I will blitz the butter as suggested and see if that resolves the situation. Flavours were lovely though, and very easy.

  • dinnermints on November 20, 2021

    Great flavor. I spatchcocked the chicken (over 5lbs in weight), rubbed the preserved lemon mixture under the skin, then let it sit in the fridge uncovered for a little under a day. Then I roasted it at 425° for around 80min (should've covered it with foil sooner than I did, as the top got a wee bit overly brown and set off the fire alarm). I forgot to look at the recipe before roasting, since I was following different roasting instructions, so I forgot the lemon juice and salt on top before popping it in the oven (also didn't baste it).

  • Running_with_Wools on November 24, 2020

    This is delicious and simple and my kids love it. I've made it twice and it is now on regular rotation.

  • Ro_ on January 20, 2020

    This was super-lemony and really delicious. It went down really well. I put foil over the chicken for part of the cooking time, as it looked like it was going to burn on the top. 90m in the oven for a 1.9kg chicken was perfect, the bird stayed really juicy and moist.

  • Barb_N on April 03, 2019

    If Lemony Snicket had a signature dish, this would be it. It is lemony, salty and simple to prepare. I roasted it on top of tiny new potatoes and served with roasted vegetables (carrots, spring onions and quartered mushrooms) despite my plan to make another Ottolenghi recipe. It doesn’t say so in the recipe, but the photo shows a halved lemon in the cavity- something necessary to prevent the breasts from drying out during roasting.

  • JennyHay on December 27, 2018

    Simple to prepare and the flavours are subtle. I used a different roasting method.

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