Spring roast chicken with preserved lemon from Essential Ottolenghi: A Collection (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

  • 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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